Blueberry & Sweet Potato Salad with Balsamic Reduction

2 medium sweet potatoes, peeled

1 tsp cinnamon

¼ tbsp salt flakes

1 tbsp coconut oil

1 cup balsamic vinegar

Dash of cinnamon

1 cup Australian blueberries

2 large handfuls mixed salad leaves

10 snowpeas, cut diagonally

Additional blueberries for garnish

Preheat your oven to 200°C. Dice sweet potato into 1.5cm chunks. Place into a medium sized bowl and toss with cinnamon, salt and coconut oil.
Lay out onto a baking tray and roast for 25 - 30 minutes.

For the dressing: add balsamic vinegar, cinnamon and blueberries into a small saucepan over a high heat. Bring to the boil and immediately reduce to a simmer for 20-25 minutes or until a thick reduction forms.

Remove sweet potatoes from oven and allow to cool before gently tossing with mixed salad leaves and snowpeas.

Serve onto plates and drizzle with balsamic reduction and additional blueberries.

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Blueberry & Sweet Potato Salad with Balsamic Reduction