Sweet Potato & Arugula Salad.
Dressing:
1/4 c canola oil
3 T apple cider vinegar
1 t dijon mustard
1 t turbinado or brown sugar
1/2 t cinnamon
1/2 t red pepper flakes
Salad:
2 c bite size pieces of sweet potato
2 T apple cider or unsweetened apple juice
1 T canola oil
salt & pepper
1/4 lb pancetta (I used bacon....mmmm bacon!)
5 c arugula
1/2 c. slivered almonds, toasted
In a blender or food processor, combine all the dressing ingredients until emulsified.
To make the salad: preheat the oven to 425 degrees. In a medium bowl, toss the sweet potatoes with the apple cider, oil, salt & pepper. Place on baking sheet and road of 10-15 minutes, or until tender, but not overly soft. Set aside to cool slightly.
Meanwhile, in a large skillet, cook the pancetta or bacon until crisp.
In a large salad bowl, combine the the roasted sweet potatoes, pancetta or bacon, arugula, and almonds. Drizzle with the dressing and slightly toss.
Sweet Potato Rosemary Soup (Recipe care of Seth, Tracy & Sasha, age 2, who very much approves!)
Makes 8 Servings
1 large clove garlic, chopped
1 tablespoon olive oil
6 cups vegetable broth
4 cups cubed organic sweet potatoes, about 2 pounds
1/4 tsp black pepper
1/4 tsp salt
1 tablespoon finely chopped fresh rosemary
1 cup low-fat milk
In a large pot, saute garlic in olive oil over medium heat for about 30 seconds. Add broth and potatoes and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 25 minutes.
Puree soup in batches in a blender until smooth. Be careful as liquid will be hot. Return puree to pot and stir in pepper, salt, rosemary and milk. Heat over medium heat, stirring, until hot throughout.
I added an onion with the garlic and that was tasty too!
And of course the easiest of all....roasted. These are easy to store in the fridge, they freeze well and make such a great snack. I love them cold, skins and all.
Roasted Sweet Potatoes.
Cut several sweet potatoes in half length wise, quarter if they are big ones.
Coat with olive oil or canola oil, lightly salt and roast in a 400 degree oven until tender. (about 1/2 hour).
Done. Easy potato peasy.
I make these about once a week or so.
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| Drool. |
