Fish FoodThis recipe elevates the sweetness of the potato with a herbaceous-tangy salsa. A change up from a typical sweet potato casserole.
Serve alongside a grilled steak, pork chops or roasted chicken.
INGREDIENTS
4 Large sweet potatoes, rinsed and sliced in half, lengthwise
Olive oil and salt for roasting
Herb Salsa
3 tbsp Olive oil
¼ cup Cilantro, chopped
¼ cup Basil, chopped
2 Small garlic cloves, minced
2 Limes, zested and 1 juiced (about 1 tbsp)
Salt and pepper to taste
DIRECTIONS
1
Preheat oven to 400 degrees. Roast halved sweet potatoes, rubbed with oil, on parchment paper lined sheet pan, cut side down.
About 30-40 minutes, until completely soft.
2
After sweet potatoes have cooked, let slightly cool and scoop out “inners” and mash in a medium bowl.
3
While potatoes are roasting, mix salsa ingredients together. Whisk together and taste. Add salt and pepper if needed.
4
Serve mashed potatoes with salsa drizzled over. Either from serving platter or large bowl.
Ingredients
4 Large sweet potatoes, rinsed and sliced in half, lengthwise
Olive oil and salt for roasting
Herb Salsa
3 tbsp Olive oil
¼ cup Cilantro, chopped
¼ cup Basil, chopped
2 Small garlic cloves, minced
2 Limes, zested and 1 juiced (about 1 tbsp)
Salt and pepper to taste