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Even though it’s late winter, it is not too early to make this Roasted Sweet Potato Salad with Honey-Lime Vinaigrette that will make an excellent substitute for heavy potato salad at upcoming summer BBQs. The honey-lime vinaigrette gives this dish a light tangy taste.
3 1/2 pounds (~5 large) sweet potatoes, peeled and cubed
4 tablespoons olive oil, divided
2 tablespoons lime juice (~ 1 lime)
1 teaspoon honey (add more to taste, up to 2 teaspoons)
1/4 teaspoon Kosher salt
Freshly ground pepper, to taste
1 cup chopped scallions
1 cup chopped cilantro
Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil. Toss cubed sweet potatoes with 2 tablespoons olive oil and roast for 30 minutes, shaking the pans and turning the sweet potatoes every so often until they are evenly cooked and lightly crisp. Remove from oven and let cool for about 5 to 10 minutes.
In a measuring cup or small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, honey, and salt and pepper to taste.
Transfer the cooled sweet potatoes to a large bowl, add the scallions, and coat with vinaigrette. Add the chopped cilantro and gently toss everything together, ensuring the potatoes don’t get mushy in the process. Serve warm or room temperature.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More