Spicy Roasted Sweet Potato & Pineapple Salad
Ingredients:
- 2 lb Sweet Potatoes peeled and chopped into bite-size pieces
- 1 tbsp Bacon Grease
- 4 c Fresh Pineapple peeled, diced, divided
- 1.25 tsp Sea Salt divided
- 1 tbsp Fresh Ginger peeled and minced
- 2 tbsp Lime Juice
- .25 tsp Fish Sauce
- .5 c Fresh Cilantro chopped
- 2 tbsp Fresh Chives chopped
Instructions:
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- On one baking sheet, toss sweet potatoes with bacon grease and 1 teaspoon sea salt. Spread 3 cups pineapple out onto the second baking sheet.
- Bake sweet potato and pineapple for 40 to 45 minutes, tossing halfway through. Remove from oven and let cool slightly while you make the dressing.
- In a food processor, combine remaining 1 cup pineapple, ginger, remaining ¼ teaspoon sea salt, ginger, lime juice, and fish sauce until smooth.
- Transfer sweet potatoes and pineapple to a serving bowl and toss with spicy pineapple dressing, cilantro, and chives. Serve warm or at room temperature.
Nutrition
Calories: 313kcal | Carbohydrates: 68g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 889mg | Potassium: 955mg | Fiber: 9g | Sugar: 26g | Vitamin A: 32472IU | Vitamin C: 88mg | Calcium: 89mg | Iron: 2mg
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