Sweet Potato Salad with Garlic Vinaigrette Dressing

Ingredients:

FOR THE SALAD

• 4 medium sweet potatoes, peeled (or skin intact and scrubbed well) and cut into 1 inch cubes
• 1 red onion, diced
• 2-3 tablespoons olive oil
• 1 yellow pepper, seeded and diced
• 1 cup fresh cilantro, chopped
• Mealfit Anything Goes Seasoning

FOR THE VINAIGRETTE

• 1 medium jalapeno pepper, minced
• 1 large clove garlic, minced
• Juice of two limes
• 1/3 cup olive oil + 1 teaspoon

Directions:

FOR THE POTATO MIXTURE

1. Preheat oven to 400 degrees. Place potatoes and onions in a large bowl and drizzle with olive oil and Anything Goes Seasoning. Toss to coat (add a little more oil if needed) and then place on a baking sheet in a single layer. I like to roast on parchment or foil for easy clean up.
2. Roast sweet potato onion mixture for 30-40 minutes, checking frequently and giving it a stir about half way through.

FOR THE VINAIGRETTE

1. Place 1 teaspoon olive oil in a small skillet and heat to simmering.
2. Add jalapeno and saute until softened.
3. Add garlic and saute for another 30-45 seconds until fragrant but DO NOT let it brown or burn. You may even want to take it off the heat as soon as you add it and just let it cook from the heat that’s already in the pan.
4. Place sauteed jalapeno and garlic in a small food processor (or blender) and add lime juice and remaining oil. Blend until well combined and then season to taste.

TO ASSEMBLE THE SALAD

1. Place roasted sweet potatoes and onions, chopped pepper and cilantro in a bowl. Drizzle with vinaigrette and toss gently to combine. Taste and do a final seasoning if necessary.
2. Serve salad warm, at room temp or slightly chilled. Enjoy!