Sweet Potato Salad

March 29, 2010

4 medium sweet potatoes

2 teaspoon olive oil

2 teaspoon chopped fresh rosemary (or deep-frozen)

salt and freshly grated black pepper

5 tablespoons chopped, toasted pecans (Wait until the pan warms up and then put the pecans into it. Stir for 2-4 min and turn of the heat before they start to burn.)

4 tablespoons dried cranberries

Dressing:

4 tablespoons olive oil

4 tablespoons fresh lime juice (1/2 lime)

4 tablespoons regular honey

4 tablespoons finely diced sweet onion

2 tablespoon fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground chipotle pepper

Peel sweet potatoes and cut them into cubes. Marinate them with olive oil and rosemary. Put them onto a baking tray and bake for 30-40 min by 350° until you can pierce them easily with a fork. Let the sweet potato slowly cool down and add the other ingredients.

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