Sweeten healthy meals with sweet potatoes

Sweet potatoes truly are a sweet addition to any healthy meal. With fall just around the corner, there’s no better time to indulge in their soft, chewy goodness. To jumpstart my September goal of adding veggies to every meal, I opted to make my own version of a tasty sweet potato salad. This recipe pairs sweet potatoes with the healthy fat from olive oil and walnuts to help your body absorb all the beta-carotene these tubers have to offer.

Ingredients

  • 1/2 sweet potato
  • 1/3 red onion, chopped
  • 1-2 tsp. of parsley
  • 1 tbsp. walnuts
  • white wine vinegar
  • olive oil

Directions

  1. Fill a pot with water and the 1/2 sweet potato and set to boil
  2. Keep checking on the potato. When you can stab it with a fork and get 75% of the fork’s teeth into the potato, it’s time to turn off the water
  3. The sweet potato will be hot but remove it from the water and wrestle the peel off
  4. Chop the sweet potato in smaller pieces
  5. If you’re really hungry, stick the sweet potato in the freezer for 5 minutes to help it cool off. Otherwise, wait
  6. Once the potato has cooled off, put it in a bowl and add the chopped red onions, parsley and walnuts
  7. Then drizzle lightly with white wine vinegar and olive oil

Serves 1 single serving

Prep time: 10 minutes
Cooking time: 30 minutes

Sweet-potato-salad-MB-Aug

Don’t let the picture fool you; this photo already spurred funny comments on Facebook but the salad is delicious! (The white part is this savoury egg salad: http://bit.ly/176bWU9).

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