Sweet Potatoes + Salad Inspiration
These cinnamon and honey sweet potatoes are perfect as a side dish with some green veggies like broccoli, french cut green beans or asparagus and your protein of choice. They could also be a delicious soft, sweet and warm mid-afternoon snack.
I added the leftover warmed up sweet potatoes to my kale salad for lunch today. This is very similar to my Green Apple + Kale Salad and also my Sweetgreen Inspired Warm Bowl Salad recipe.
I think making a salad is an act of love, a work of art and a fun experiment balancing the right amount of veggies, healthy fats, protein, sweetness, saltiness, herbs, spices, oils and soft and crunchy textures. If you have a similar appreciation for creating a delicious, nutritious and nourishing salad, please let me know!
Here is the recipe for the sweet potatoes that I adapted slightly from Tyler Florence's Roasted Sweet Potatoes with Honey and Cinnamon on the Food Network website.
Ingredients:
1 large or 4 small sweet potatoes, peeled and cut into 1-inch cubes (not in photo)
¼ cup extra-virgin olive oil
¼ cup honey
Real Salt
2 teaspoons ground cinnamon
Directions:
Preheat the oven to 375 degrees F.
Peel and cut sweet potatoes into small cubes.
Spread the sweet potatoes out on a tray and drizzle olive oil, honey, cinnamon and salt.
Roast for 25 to 30 minutes in the oven or until toasted and tender.
Bon appétit!