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This healthy, fast and easy to make roasted sweet potato recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. sweet potatoes, cut widthwise into 1 inch thick pieces
2 cups dandelion greens, soaked in salt water and shredded
1 ½ cup kabocha squash, peeled, deseeded and diced
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh hyssop, chopped
1 tsp. fresh parsley, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, hyssop and parsley. Season according to taste.
Add sweet potatoes, dandelion greens and kabocha squash. Coat well. Bake in a non-stick pan for 1 hour until sweet potatoes are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.
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