Roasted Sweet Potato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Try a new potato salad tonight! Roasting the sweet potatoes first brings out their rich flavour, and the add ins supply crunch and zip! YUMMERS! Ingredients:
4-6 large sweet potatoes or yams |
3 tbsp olive oil |
sea salt and freshly ground pepper |
3 green onions, chopped |
1/4 cup fresh parsley chopped |
1/4 cup each dried cranberries and raisins |
1/4 cup pine nuts or sunflower seeds |
dressing |
1/4 cup olive oil |
2 tbsp apple cider vinegar |
1 tbsp dijon mustard, can use sweet bavarian mustard as well |
1 tbsp sugar |
salt and fresh ground pepper |
1 tbsp lemon juice |
Directions:
1. Peel potatoes and cut into generous bite sized pieces. Toss with oil salt and pepper, roast in single layer in baking dish for 20-25 minutes (until tender but not overcooked) at 400C. Let cool to room temp.
2. Whisk Dressing ingredients until blended. Place potatoes and other ingredients in large bowl, then add dressing. Toss carefully as sweet potatoes are delicate!
3. Enjoy! Lovely served at room temperature. Keeps well in fridge for two days, so can make ahead.
|
|