in the kitchen with: the hungry girls’ sweet potato, green bean and smoked paprika salad

I really liked the work of Australian cookbook authors the Hungry Girls that was featured here on Design*Sponge not so long ago. I immediately got in touch with them to see what we could cook up for this column. They gave me several ideas, and since I love sweet potatoes, we agreed on a Sweet Potato, Green Bean and Smoked Paprika Salad. I love vegetable salads, and this one gets more flavorful the next day, so leftovers would be even better! — Kristina

About the Hungry Girls: The Hungry Girls are three friends from Melbourne, Australia, who are behind The Hungry Girls’ Cookbooks — volumes 1 and 2 and the recently released volume 3. Each petite edition is bound with cloth and hand-sewn, and they are cherished by cooks in Australia and abroad. Rachel Pitts writes the recipes, which are eclectic, inspired by cuisines around the world and rooted in seasonal produce that often comes from her garden. Leah Holscher takes the photos, always aiming for original and mouth-watering results, and Katherine Bird designs the books and contributes her own brand of quirky illustrations and collages. To take a look at the books, go to The Hungry Girls website.

The full recipe continues after the jump!

Sweet Potato, Green Bean and Smoked Paprika Salad


  • extra-virgin olive oil
  • 1 onion, finely sliced
  • 1 sweet potato, peeled and cut into thick wedges about 5 cm long
  • 2 potatoes, cut into thick wedges about 5 cm long
  • 2 garlic cloves, finely chopped
  • 2 teaspoons smoked paprika
  • salt and freshly ground black pepper
  • large handful of green beans, topped and tailed, cut in half on the diagonal
  • 3 ripe tomatoes, cut into wedges
  • handful of flat-leaf parsley, chopped
  • juice of 1/2 lemon
  • sour cream or natural yoghurt to serve (optional)



1. Preheat the oven to 200°C. Heat around 3 tablespoons of oil in an ovenproof frying pan over medium heat. Add the onion, sweet potato and potato and pan-fry for 5–10 minutes, tossing occasionally, until lightly coloured.

2. Stir in the garlic, paprika, 1 teaspoon of salt and generous black pepper, coating well. Transfer the pan to the oven and roast until the vegetables are tender (around 15 minutes).

3. Meanwhile, bring a small saucepan of water to a boil. Add the beans and simmer for a few minutes, then drain.

4. Put the hot beans into a large bowl along with the tomato and parsley. Add the hot roasted vegetables, lemon juice and another good splash of oil and toss to combine. Add extra salt and pepper to taste. Serve with dollops of sour cream or natural yoghurt if desired.

Why Rachel Loves This Dish

Sweet potatoes can a bit too sweet for my palate. But combined with Spanish smoked paprika, they’re a revelation — the earthy, savoury flavour of the paprika adding delicious new appeal. The roasted chunks of sweet potato (and regular potato, as well) are tossed with crunchy green beans, juicy ripe tomatoes and lashings of parsley to make a dish that can be a perfect weeknight dinner or a side dish in a more elaborate meal. Because of the beans and tomatoes, this is a great dish to make in summer, especially if you happen to have an abundance of beans and tomatoes in your garden.

  1. Jasper says:

    I think I will be making this today….have all the ingredients already! I made a sweet potato/yukon mash last week that was heavenly.

  2. cecilia says:

    mmm! I’m trying it tonight!

  3. KLC says:

    Have to say that this site is simply awesome :-)

  4. Jill says:

    Mmmm, I’ve never loved sweet potatoes with more sweet, ie-brown sugar. I’ve sprinkled smoked paprika on plain baked sweet potatoes, and it’s delicious. Going to have to try this recipe as well. Thanks for posting!

  5. Pamphilia says:

    This looks like a lovely dish, but it’s missing salt!

  6. Celia says:

    yummy! looks delish – on my list asap!

  7. Lu says:

    Made this for dinner tonight! I added peas and forgot to get tomatoes and parsley, so it was both added to and lacking. Would have been out of this world with the tomatoes and parsley! Thank you for this simple, delicious dish.

  8. Victoria says:

    This is wonderful!! I used all sweet potatoes rather than regular potatoes, substituted the lemon for lime and thyme for rosemary….I almost ate the entire thing myself.

  9. Sara Grace says:

    Mmmm. Looks Wonderful!!

  10. Leslie says:

    Every featured recipe I’ve tried here has been amazing. I like savory sweet potatoes too…I’m all over this one!

  11. Virginia says:

    A great recipe for late summer (which it is in Melbourne at the moment);
    will try this in August or September!

  12. Gina says:

    Yum, Yum, Yum. I made this for dinner tonight and it was delicious!! It was a miracle that I had all of the ingredients except the smoked paprika. I found it this morning in a gourmet shop 6 miles from my home. I will definitely make this again. Thank you!!

  13. Blandine says:

    This salad looks gorgeous, and I can’t wait to try the combination of sweet potatoes and smoked paprika :)

  14. Louise says:

    I made this tonight. The perfect feel good comfort food! Can’t wait for cold “leftovers” tomorrow.

  15. Jo says:

    Yum, Yum, YUM! I have everything I need in my kitchen, going to try it tonight!

  16. Pam says:

    This was so delicious! Even my boys loved it, there was nothing left! I substituted a red pepper for tomatoes because that’s all I had in the fridge but it turned out great! I put the red pepper in with the potatoes at the beginning. I will definitely be making this again. Thanks for sharing!


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