4 6-inch sweet potatoessea salt and pepper, to taste2 tangelos, peeled and broken into segments2 avocadoes, peeled, pitted and chopped1/2 a red onion, minced1/4 cup fresh cilantro leaves
1/2 cup haloumi, crumbled (optional)
For the citrus vinaigrette:2 tblsp apple cider vinegar2 tbsp minced red onion1 tbsp lime juice1 tbsp citrus zest (lime, tangelo or whatever you have on hand)1tbsp minced cilantro1tsp minced fresh ginger1/4 tsp seas salt1/4 tsp ground cayenne
3 tbsp extra virgin olive oil
Preheat oven to 400 degrees F.
Wash sweet potatoes well, dry and poke all over with a fork. Wrap tightly with aluminum foil. Set on a rimmed baking sheet and bake 50 – 60 minutes or until fork tender.
To make dressing, add each ingredient one at a time, whisking constantly.
Set each roasted sweet potato on a plate and sprinkle with a pinch each sea salt and pepper. With a sharp knife, cut a slit down the center. Drizzle in a bit of vinaigrette. Pile on your preferred toppings and finish with 1 – 2 tsp more vinaigrette and a squeeze of lime. Serve immediately.
Adapted from brooklynsupper.net
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2016.