I’m vacationing with family in Connecticut this week, so I’m going to make this short and sweet as in sweet potato with a recipe from my sister-in-law Kath who I gratefully credit with introducing me to Crossfit as well as to awesome food. If, like me, you have a relative who has inspired you to live a healthier happier lifestyle, send some love that angel’s way! And maybe have them over for some sweet potato salad :o).
- 2 1/2 lbs sweet potatoes, peeled and cubed
- 1 red onion, diced
- 1/4 cup EVOO
- salt & pepper to taste
- 1 jalapeño pepper, minced
- 1 clove garlic, minced
- 1/4 cup fresh lime juice
- 1 red bell pepper, small dice
- 1/2 cup fresh chopped cilantro
- (optional non-Paleo addition: 15 oz can black beans)
Preheat oven to 350°.
Toss sweet potatoes and onion with olive oil, salt and pepper until well coated. Spread evenly on baking tray and bake for about a half hour, giving an occasional stir until edges are golden.
Meanwhile in a large bowl, mix bell pepper and cilantro together with jalapeño, garlic and lime juice.
When the potatoes and onion are done, remove from oven, add to bowl and toss well. Season with additional s&p as desired and serve warm, room temp or cold. It’s all good!