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Sweet Potato:

  • 500ml Rice Vinegar
  • Water 500.0 ml
  • 800g Sweet potatoes (skin on and thinly sliced)
  • 100g Red onions (sliced)
  • 50g Pickled jalapeños (sliced)
  1. Sweet Potato:

    • In a large pot, combine the vinegar, water and Knorr Aromat. Use a mandoline to slice the sweet potatoes, and add to the vinegar mixture. Bring to the boil and simmer uncovered for 3 minutes, then remove from the heat.
    • Add the onions and jalapeños, but don’t stir. Transfer to a large bowl and allow to cool for 1 hour before serving, or cover and refrigerate for 1 week.
  2. Chefs Tip:

    • White wine/spirit vinegar can be used instead of Rice vinegar.30 ml of brown sugar can be added to the vinegar mixture for extra sweetness . Sprinkle with Robertsons Veggie seasoning before serving.