Note: I have received 2 comments [complaints?] from friends who think that recipe # 1 is a little weird. I think it is the apricot puree that they are talking about. With this in mind I have created recipe #2 which is a lovely side dish that should make everyone happy! Dave
Roasted Sweet Potato Salad w/ Honey-Lime and Rosemary
Heat Oven To 375°
Ingredients: Recipe # 1
2.5 Pounds Sweet Potatoes 1 Recipe Apricot-Mustard Sauce 1 Tbs. Olive Oil 2 Green Onions, sliced thin 1 Tbs. Poppy Seeds Pinch of Salt & Pepper
Wash sweet potatoes well.
Cut into one inch pieces.
Place cut potatoes into a mixing bowl.
Add olive oil and a pinch of salt and pepper.
Toss well and place onto a sheet pan.
Roast potatoes for 35-45 minutes.
Potatoes should be just cooked through but not overcooked.
Remove pan from oven and let cool for half an hour before making the salad.
Recipe # 1
Place apricot-mustard sauce and cooked potatoes into a mixing bowl and toss a few times.
Add sliced green onions, poppy seeds and another pinch of salt and pepper.
Mix all ingredients together and place onto a serving platter.
Recipe # 2
3 Tbs. Lime Juice 3 Tbs. Honey or Agave 2 Tbs. Olive Oil 1 Tbs. Red Vinegar 1 Tbs. Rosemary, fresh, chopped 1/4 Cup Red Onion, sliced thin Pinch Salt and Pepper
Place all of the above ingredients into a bowl.
Add the cooked and cooled sweet potatoes.
Mix together and serve.
Note: This recipe tastes great when ready or even better after a night in the fridge. It seems that after a few hours the starch from the potatoes works it's way into the dressing and acts as a thickening agent. The result is a syrupy sauce that permeates and sticks to the potatoes.
Serving Size 1/2 Cup Servings Per Recipe 12 Calories 159 Calories from Fat 55 Total Fat 6g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 204mg Total Carbohydrate 24g Dietary Fiber 4g Sugars 8g Protein 2g
