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This side dish takes sweet potato/butternut squash to an all new level. Sweet potatoes are diced and baked and mixed together with avocado and a delicious, refreshing dressing. I usually double this if I plan on sharing with others. Otherwise I eat basically the whole bowl; it’s that good! Make sure to try the butternut squash version. It’s outstanding!
2 small/medium sweet potatoes, peeled and diced
1 tablespoon sugar
1/4 teaspoon salt
pinch black pepper
1 avocado, cubed
1 scallion, sliced
handful golden or black raisins
generous handful pecans and/or sunflower seeds or walnuts, roasted
1 and 1/2 – 2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
2 tablespoons Gefen Honey
1 cube Gefen Frozen Garlic
salt, to taste
pinch pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place diced sweet potatoes in a single layer in a large pan sprayed with oil spray and/or lined with Gefen Parchment Paper. Drizzle lightly with olive oil. Sprinkle with sugar, salt, and pepper and mix together well.
Bake for 20-30 minutes or until sweet potatoes are soft and lightly browned. Stir occasionally. Set aside to cool.
Mix dressing ingredients in a small bowl. Pour over vegetables right before serving.
Top with roasted nuts. Serve room temperature.
Serving idea: You can add cut up Romaine lettuce to this to make it into a salad that is over the top!
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