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!
Sweet Potato Salad
Recipe By Rivky Kleiman
- Cooking and Prep: 1 h
- Serves: 8
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Contains:
Ingredients (12)
Salad
Dressing
Start Cooking
Make the Salad
This can be used as a side or a salad.
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Preheat oven to 350°F (180°C). Place sweet potatoes in a 9x13-inch pan. Drizzle olive oil on top and roast for 45 minutes. Allow to cool.
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Add avocado, figs, nuts, and parsley, and toss gently.
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To make dressing, bring olive oil and vinegar to a boil in a small pan, then simmer for 5 minutes. Remove from heat.
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Add honey and mix well. Season with salt and pepper.
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Pour over sweet potato mixture and mix well before serving. Sprinkle dried cranberries on top, if desired.
