Laager Rooibos Sweet Potato Salad


  • 60ml  Extra virgin olive oil
  • 30ml Laager Rooibos syrup* (see recipe below)
  • 30ml Orange juice
  • 30ml Balsamic vinegar
  • 15ml Lemon juice
  • 10ml Ginger, peeled & crushed
  • 2ml Ground cinnamon
  • 1ml Ground nutmeg

To taste Salt and freshly ground black pepper

  • 2,5kg Sweet potatoes, peeled and cubed
  • 250m Spring onions, chopped
  • 250ml Parsley, chopped
  • 100g  Pecan nuts, toasted and coarsely chopped
  • 65g Sultanas
  • 65g Raisins


  1. Steam the sweet potatoes in batches for about 10 minutes per batch until just tender, then transfer to a large bowl. Set aside to cool to room temperature.
  2. Whisk together the olive oil, Laager Rooibos syrup*, orange juice, balsamic vinegar, lemon juice, ginger, cinnamon and nutmeg in a small bowl. Season to taste with salt and pepper.
  3. When you’re ready to serve, add the spring onions, parsley, pecan nuts, sultanas and raisins and pour the dressing, then toss gently to blend. Season to taste with salt and pepper.

*Laager Rooibos Syrup

  • 400g Sugar
  • 250ml Laager Rooibos tea
  • 1 Lemon, halved
  • 1 Orange, halved
  • 1 ½ Cinnamon sticks
  • 170ml Honey


  1. Combine sugar and Laager Rooibos tea in a saucepan, then squeeze the lemon and orange juice into the mixture. Add fruit halves and cinnamon sticks.
  2. Bring to boil over a moderate heat, stirring occasionally uncovered, until sugar is dissolved. Simmer for 10 minutes.
  3. Stir in the honey and return to the boil.
  4. Remove from the heat and set aside to cool to room temperature.
  5. Once cooled, strain the mixture through a sieve into a large measuring cup or bowl, pressing hard to release all the syrup and discard the solids.

Place the syrup in the refrigerator uncovered, for about 1 hour until cold.