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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.
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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