Roasted Sweet Potato Salad

Serves approx. 6

 

3 lbs. sweet potatoes

¼ cup EVOO

2 teaspoons s.a.l.t. sisters Pacific Ocean Sea Salt

¼ cup chopped fresh cilantro or flat leaf parsley

Lime Honey Dressing, recipe below

 

Arrange an oven rack at lower position and preheat oven to 450 degrees. Line a large baking sheet with tin foil. Peel sweet potatoes and cut into 1-inch cubes. Spread cubes on baking sheet and drizzle with olive oil. Toss well so that all cubes are lightly coated, then sprinkle Pacific Ocean sea salt over potatoes.

 

Roast potatoes, stirring every 10 minutes, until cubes are brown around the edges and tender. Watch carefully as they can start to burn quickly. Transfer potatoes to a serving bowl and let cool to room temperature.

 

Lime Honey Dressing:

2 tbsp. lime juice

2 tsp. grated lime zest

2 tbsp. honey

A pinch of Pacific Ocean sea salt

 

Whisk together the lime juice, zest and honey in a small bowl. Pour over potatoes and toss gently to mix. Taste and season with more salt and lime juice, if needed. (Salad can be assembled 30 minutes ahead; leave at room temperature.)

 

When ready to serve, sprinkle salad with cilantro