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Add a photoServings: 8
Ingredients
- 4 med sweet potatoes - (abt 1 lb ea)
- 1 bn green onions, white bulb and 3" of green
- 1/2 c. extra virgin olive oil plus extra for
- Â Â brushing the potatoes and green onions
- 1 Tbsp. Dijon mustard
- 1/4 c. cider vinegar
- 1/4 c. balsamic vinegar
- 1 Tbsp. honey
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. coarsely-minced flat-leaf parsley
Directions
- Brush the potatoes and green onions with extra virgin olive oil. Roast the potatoes till tender. Roast the green onions till softened. When cold sufficient to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
- In a large bowl, whisk together the remaining 1/2 c. extra virgin olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add in the potatoes, green onions and parsley and mix till the potatoes are coated with the dressing. Season to taste with additional salt and pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 120 | 66% |
| Total Fat 13.62g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 209mg | 6% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.63g | 4% |
| Protein 1.08g | 2% |
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