Madey Edlin

peppery, sweet potato salad. with lemon, honey, basil, dressing

In Health, potato, Salad, Side dish on May 5, 2010 at 1:31 am

I love sweet potatoes, and they are so good for you; so I am always looking for new ways of incorporating them into my diet.
The roasted potatoes, paired with the sweet and sour dressing, the bite from the pepper, and the freshness of the basil, all tossed together to a ultimate potato salad. And unlike most potato salads, this one won’t stop your heart just by looking at it.


[Notes: Use lots of salt, and lots, and lots of pepper.]

4 sweet potatoes, cubed into 1/2 inch cubes
1 small onion, sliced
6 oz drained chickpeas
2 lemons, juiced
1/4 cup minced basil
2 tablespoons honey
2 tablespoons olive oil + extra

Pre-heat oven to 425.
Place the potatoes in a large mixing bowl, coat well with olive oil, salt, and pepper. Spread into a sheet pan, so that they lay in one layer. Roast for 30 minutes.
While the potatoes are roasting, give the onion slices the same olive oil treatment as the potatoes. Place in the oven with the potatoes, and roast for a further 10 minutes.
Make the dressing by mixing the, lemon juice, basil, 2 tablespoons olive oil, and honey, until completely combine.
Once the vegetables are done, place in a large bowl, add the chick peas, and dressing toss to combine. Serve warm, and garnish with chopped basil.

(Original recipe my madey edlin)
(Original photography madey edlin)

(I couldn’t decide which one I like better, so you got both)

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