When you think of sweet potatoes, the first thing that may come to mind is a certain fall feast, with an abundance of pumpkin pie and turkey set out on the table. But guess what? This veggie can work just as well in other seasons. The trick is to opt for eating it cold –whether in combination with quinoa or as my recipe suggests, cranberries!
This salad will satisfy your hunger, all while providing a hefty serving of health-boosting nutrients. Try to find one bad ingredient, I dare you! And because it’s on the sweet side, you can forget about dessert. Here’s how to make it:
4 medium-sized sweet potatoes
1 tsp salt
2 tbsp olive oil
1/2 dried cranberries
1/4 cup salted sunflower seeds
1. Preheat the oven to 375-400 degrees Fahrenheit.
2. Wash and peel your potatoes, then cut them into medium cubes. They shrink in the oven so you don’t want to be left with nothing.
3.Place them into a baking sheet or dish, and sprinkle the salt along with the olive oil. Toss with your hands.
4. Bake the potatoes for about 40 minutes, until they have softened but are not entirely mushy. We’re not making mashed potatoes here!
5. Once cooled, add the cranberries and sunflower seeds and a tablespoon of olive oil, toss & dig in!
Who said sweet potatoes are a one-season veggie?
Style is served!