Sweet Potato Salad
If you’re looking for a lighter way to eat sweet potatoes then this simple salad is perfect. The sweetness of the yams combined with crisp green leaf lettuce and a small bit of Munster cheese is both satisfying and unexpectedly delightful.
Preheat oven to 375 degrees. Wash two sweet potatoes, this will give you enough for about four servings. Peel the yams with a vegetable peeler and cut into 1 inch cubes. On a lightly grape seed oiled rimmed baking sheet, toss the sweet potatoes. Bake in the oven on the center rack for about 20 to 25 minutes, or until fork tender.
While the sweet potatoes roast, wash your green leaf lettuce. I have a salad spinner to dry my lettuce. Excess water can ruin your salad, so be sure you dry the lettuce in some manner. I have the MIU France salad spinner and I love it!
I use 4 large, torn lettuce leaves, as the base for each salad, topped with a half of a sweet potato–salt and peppered to taste, two slices of Munster cheese (I like mine perched on the edge of the plate so I can eat them between salad bites, you can shred them and top your salad with the cheese, if you prefer), and I add a small sprinkling of grape seed oil as my dressing. If you use dressing, chose something light as this is a mild salad and heavy dressing would mask the taste.
The crisp, crunch of the lettuce juxtaposed to the soft, sweetness of the yams is a lovely and simple taste combination. It’s a great fall salad that can be eaten as a meal or served along side your favorite soup or casserole.
Copyright ElleVeg 2013