Love me my Sweet Potatoes!

with a bounty of sweet potatoes available right now I thought I would share a favorite sweet potato salad with you...something surprisingly different. Sweet and tangy with a delicious bite of ginger. Originally from Martha Stewart's Everydayfood magazine

I am able to find all of the ingredients at our local farmers market for one stop shopping!



Serves 4

* 2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
* 1 tablespoon olive oil
* 1 teaspoon coarse salt
* 1/4 teaspoon ground pepper
* 2 tablespoons fresh orange juice
* 1 tablespoon oil
* 1 tablespoon minced fresh ginger
* 2 teaspoons Dijon mustard
* 3 scallions, thinly sliced crosswise

Directions

1. Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, coarse salt, and ground pepper; roast until fork-tender, about 35 minutes.
2. In a large bowl, whisk together fresh orange juice, oil, minced fresh ginger, and 2 teaspoons Dijon mustard.
3. Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.


enjoy!

What's for Dinner tonight??

with fall in the air it is time for roasting vegetables! My sister and I headed to the local public market yesterday to scoop up some of falls best bounty...



I picked out some yummy delicata squash and sweet potatoes for roasted veggies for dinner.... this is how I prepared it!



cut off ends of squash, slice in half lengthwise, scoop out seeds and slice into 1/2" thick slices





slice the sweet potato into thick sticks ... keep skin on for added nutritional value!



toss in a bowl with onion slices and season to taste with olive oil, salt, ground cumin and curry powder



place in pan - try to keep it to 1-2 layers high... roast at 350 degrees until tender - about 45 minutes



enjoy!!!

Mmmmmm....

my folks are having a big bash this afternoon & I have volunteered to bring one of my favorite side salads....I am not a fan of potatoes but I LOVE yams & sweet potatoes and I love Martha Stewart's magazine...EVERYDAY FOOD. This is a delicious twist on a potato salad...



find the recipe here