I’ve decided that part of what will be helpful in continuing to cook, and part of what I have hoped to do, is invite a few staff members over for dinner. This week, I started with one colleague, her husband, and their daughter. As I was putting the menu together, I decided to make a few things I had wanted to try making. In addition to some sausage burgers that will be coming up, I made these Roasted Sweet Potatoes with Citrus Dressing, from the Make it Paleo II cookbook.
These may be the best sweet potatoes I’ve made recently. Seriously. I think everyone should follow this recipe.
Roasted Sweet Potatoes with Citrus Dressing
3 large sweet potatoes
1 1/2 Tbsp coconut oil, melted
1 tsp sea salt
Zest of 1/2 lemon
Juice of 1 lemon
1/4 c olive oil
2 Tbsp water
pinch sea salt and black pepper
2 tsp sugar
1/4 c cilantro, chopped
1 tsp fresh chives
1/4 medium shallot, thinly sliced
Preheat oven to 375 degrees.
Peel and chop the sweet potatoes into bite-sized pieces. Spread the sweet potato pieces evenly over a large-rimmed baking sheet lightly greased with coconut oil. Toss with the melted coconut oil and season with salt. Roast for 40 minutes, or until fork-tender, stirring every 15 minutes to ensure they cook evenly and to prevent burning.
While potatoes are roasting, making the dressing. Combine lemon juice, olive oil, water, salt, and pepper, whisking to blend the oil and acid together. Add the sugar and whisk again until it has dissolved. Add the cilantro, chives, and shallot and whisk again to combine all the ingredients.
Remove the sweet potatoes from the oven and transfer to a large mixing bowl. Pour the dressing over the potatoes and carefully mix to coat the potatoes evenly in the dressing. Sprinkle the lemon zest over and stir.