I don’t know why… but I usually eat sweet potatoes when it’s cold . Recently, I challenged myself to take a sweet potato summertime dish to a barbeque. What did I come up with ? Roasted Sweet Potatoes Salad.
It’s really easy to prepare – the hardest part is dicing the sweet potatoes. I found it easier to slice the potatoes, peel them and then dice them. Once the potatoes were diced, I tossed then on a sheet pan with walnut oil and salt & pepper – you can use olive oil instead. Then I roasted the sweet potatoes for 35 minutes, tossed them with a syrup vinaigrette, added a few scallions and voila! It paired well with the pulled pork at the party. It would be terrific with most meats.
For the vinaigrette, I used Lyles golden syrup – a British syrup that’s a little lighter( in flavor) than maple syrup, the more traditional choice with sweet potatoes. I used what I had at hand, so feel free to use what you have in your pantry.
Why not try it at your next barbeque?!