Please enter the email you’re using for this account.
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!
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)
a handful pine nuts or cashews
1 tablespoon fresh parsley
a small handful Gefen Sweetened Dried Cranberries, for garnish (optional)
1/3 cup Bartenura Olive Oil
1/3 cup Kedem Red Wine Vinegar
3 tablespoons Gefen Honey
salt, to taste
pepper, to taste
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.
Add avocado, figs, nuts, and parsley, and toss gently.
To make dressing, bring olive oil and vinegar to a boil in a small pan, then simmer for 5 minutes. Remove from heat.
Add honey and mix well. Season with salt and pepper.
Pour over sweet potato mixture and mix well before serving. Sprinkle dried cranberries on top, if desired.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
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?
Fab