Receta Roasted Sweet Potatoes Over Spring Greens
When I was a little girl, my mom always served candied yams at Thanksgiving. All three of us kids would look at each other when my mom would pass the yams and just burst out laughing. We thought they looked gross! And, we all know that when you are a kid, if it doesn’t look good you just aren’t going to eat it.
It wasn’t until the recent rave for Sweet potato fries, did I even attempt a taste. And to my shocking palate, I loved them. But, of course, I figured, I only liked them because they were “fries”.
Until, of course, they arrived in my Farm Fresh To You basket.
Roasted Sweet Potato Over Spring Greens
Author: Marlene Baird
Serves: 2
Ingredients
- 1 tablespoons olive oil
- ¼ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 1 pound sweet potatoes, scrubbed and cut into 1″ chunks
- 1 Tablespoon white wine vinegar
Fresh spring Greens
Directions
Preheat the oven to 425°F
In a roasting pan, add the oil.
Add the sweet potatoes and season with the salt and pepper.
Toss well to coat with the oil.
Roast, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven and stir in the vinegar.
Place the spring greens in a serving bowl.
Add the potato mixture and toss to coat well.
Serve immediately.
Recipe Notes
PP Value
8 PP per serving
3.2.1753
So I roasted up some fennel the other day, and thought about how I love roasted potatoes, and well, that’s what I did with the sweet potatoes.
But to make me feel better about having them, I used them on top of a bed of spring mix.
Just remember, I added just the spring mix because it was all I had. Go ahead and jazz up your spring mix with lots of other great veggies.
The moral of the story is I love sweet potatoes.
Thanks for stopping my and have a great day.!
Marlene
PS get 10.00 off your first FFTY order by entering NOSH when you check out. Just click on the image below.