2 large Sweet Potatoes, peeled and diced into 1" cubes
1 large onion (peeled and chopped)
3 tbsp olive oil ((divided))
1 tsp ras el hanout (You can substitute with a mix of ground coriander, cumin and cinnamon)
1 tsp rosemary (finely minced)
1 cup Green Grapes (halved)
1 cup pecans, toasted
½ cup pomegranate seeds
½ cup scallions (thinly sliced)
¼ cup golden raisins
to taste Salt Pepper
a splash Sherry or White wine Vinegar
Preheat the oven to 400°F. Place a baking sheet in the oven.
In a large mixing bowl, combine the chopped sweet potatoes, onions, ras-el-hanout, olive oil, rosemary, salt and pepper. Toss well and transfer the mixture onto the heated baking sheet.
Bake for 30 minutes or until the sweet potatoes are tender and slightly caramelized. At this stage, you can let them cool completely and store in an airtight container in the fridge for couple of days.
When you are ready to make the salad, let the sweet potato mixture sit at room temperature for at least 30 minutes.
In a large mixing bowl, combine the roasted sweet potatoes with chopped grapes, pomegranate seeds, scallions, raisins and a splash of vinegar and olive oil. Taste and adjust the seasoning. Serve at room temperature.
View the recipe instructions at Cook's Hideout
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