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Recipe by Rivky Kleiman

Sweet Potato Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts

In a real pinch, with very little time to a deadline, I called my sister-in-law Judy— well-known in London for her culinary skills — and asked for a tried-and-true side dish. We tried and we loved. Hope you will too! Thank you, Judy!

Ingredients

Salad

  • 4 medium sweet potatoes, peeled and sliced into sticks

  • 2 tablespoons Bartenura Olive Oil

  • half an avocado, cubed

  • 2 fresh or dried figs, quartered (optional)

Dressing

  • salt, to taste

  • pepper, to taste

Directions

Make the Salad

1.

Preheat oven to 350  degrees Fahrenheit (180 degrees Celsius). Place sweet potatoes in a 9×13-inch pan. Drizzle olive oil on top and roast for 45 minutes. Allow to cool.

2.

Add avocado, figs, nuts, and parsley, and toss gently.

3.

To make dressing, bring olive oil and vinegar to a boil in a small pan, then simmer for 5 minutes. Remove from heat.

4.

Add honey and mix well. Season with salt and pepper.

5.

Pour over sweet potato mixture and mix well before serving. Sprinkle dried cranberries on top, if desired.

Make the Salad

This can be used as a side or a salad.

Sweet Potato Salad

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Sara
Sara
11 months ago

I looked at the picture and it looks as if you have pecans, celery and orange slices in this salad too!? It looks as if the sweet potato actually plays a very small part. What type of orange would you recommend?

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Debbie Cohen
Debbie Cohen
11 months ago

Fab