Sweet potatoes and greens...not a commonplace combination. The ways you can vary this meal are endless. Plus, it's easy, inexpensive, and very healthy!
Ingredients:
Sweet potatoes
Other potatoes (Russet, red, Yukon gold, whatever you like)
Onions or shallots, if your family enjoys them
Salt and pepper
Rosemary, dill, Parmesan...whatever you like
Salad greens (different lettuces, spinach, kale, whatever you enjoy in your salad), washed and dried
Preheat oven to 375. Cut all potatoes into bite-size pieces and stir together with enough oil to coat. Add salt and pepper, herbs, cheese, whatever you're going to use Roast until potatoes are brownish for about 45 minutes, turning half-way through cooking. When the potatoes are done, spoon them over your green salad.
For a large family, you may want to do two large pans of potatoes: one sweet, the other pan with the other potatoes. A smaller family can get away with half a pan of each type of potato.
You can also substitute potatoes with pumpkin, zucchini, or other squashes. We also enjoy trying different dressings like Italian, vinaigrette, or even hot sauce. The variations are endless!
This meal is the perfect combination of hot and cold, soft and crunchy, sweet and savory!
Submitted by Heather @ Penny-wise
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