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Recipe by Brynie Greisman

Sweet Potato Supreme

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

This side dish takes sweet potato/butternut squash to an all new level. Sweet potatoes are diced and baked and mixed together with avocado and a delicious, refreshing dressing. I usually double this if I plan on sharing with others. Otherwise I eat basically the whole bowl; it’s that good! Make sure to try the butternut squash version. It’s outstanding!

Ingredients

Main ingredients

  • 2 small/medium sweet potatoes, peeled and diced

  • Gefen Olive Oil

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • pinch black pepper

  • 1 avocado, cubed

  • 1 scallion, sliced

  • handful golden or black raisins

  • generous handful pecans and/or sunflower seeds or walnuts, roasted

Dressing

  • salt, to taste

  • pinch pepper

Directions

Cook the Potatoes

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place diced sweet potatoes in a single layer in a large pan sprayed with oil spray and/or lined with Gefen Parchment Paper. Drizzle lightly with olive oil. Sprinkle with sugar, salt, and pepper and mix together well.

3.

Bake for 20-30 minutes or until sweet potatoes are soft and lightly browned. Stir occasionally. Set aside to cool.

Tips:

Smaller sweet potatoes are sweeter and smoother than large ones.

Notes:

This step can be done a day or two in advance.

Assemble the Salad

1.

Mix dressing ingredients in a small bowl. Pour over vegetables right before serving. 

2.

Top with roasted nuts. Serve room temperature.

3.

Serving idea: You can add cut up Romaine lettuce to this to make it into a salad that is over the top!  

Tips:

Heating the honey slightly before adding to the dressing makes it easier to blend together.

Notes:

Dressing can be made up to a week in advance.
Sweet Potato Supreme

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