Sweet Potato Salad

 

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• Cooking and Prep: 1 h
• Serves: 8
• Contains:

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!

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Ingredients (12)

Salad

• 4 medium sweet potatoes, peeled and sliced into sticks

• 2 tablespoons Bartenura Olive Oil

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  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)

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  Gefen Sweetened Dried Cranberries

Dressing

• 1/3 cup Bartenura Olive Oil

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  Bartenura Extra-Virgin Olive Oil

• 1/3 cup Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 3 tablespoons Gefen Honey

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  Gefen Pure Honey

• salt, to taste

• pepper, to taste

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Start Cooking

Make the Salad

This can be used as a side or a salad.

1. 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.

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.