Sweet Potato Salad Recipe

It's Friday people! Rock On!

Today is OFFICIALLY the first day of summer for us. In true summer fashion, we slept in (7:30 am), cooked breakfast, and just hung out. Then we decided to not be lazy bums, although I'm sure there will be a many lazy days this summer, and planned a little park date with our besties Alisha and Harper! It's just the beginning and summer is looking good. :)

Also in summer fashion, today I'm sharing a potato salad! Perfect for the many BBQ's and parties everyone loves to throw during summer. 

We made this on Tuesday night and have enjoyed it as a side dish for the past three nights! It's wonderful to eat immediately after cooking AND after sitting over night. 

You could make it a spicy salad but adding different peppers, but since I have two youngins in the house, I kept it very mild with just the green chilies. 

(This recipe was originally found on PopSugar, and adapted to my liking)
Gluten Free, Vegan, and Paleo
Sweet Potato Salad

What you’ll need:

4 large sweet potatoes
1/2 cup EVOO, take out 2 tbsp and put to side
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 (4.5oz) can chopped green chiles
1/4 cup golden raisins

Salt and pepper

What you do:

Preheat the oven to 400˚F. 

Peel and cut sweet potatoes into bite size pieces. Place on baking sheet and drizzle with 2 tbsp EVOO. Toss to coat. Season with salt and pepper to taste.
Put in oven and roast, turning occasionally for about 30 minutes, or until browned.

While sweet potatoes are cooking, combine rest of EVOO, vinegar, bell pepper, and cumin in a food processor or blender. Blend until smooth. Pour into large bowl.

When sweet potato are crispy and brown, remove from oven and place in large bowl with dressing. 

Add scallions, mint leaves, chilies, and raisins. 
Toss everything together and season with salt and pepper to taste.

Serve and Enjoy!

XOXO