A Sunny tasting Salad On A Gray Day!
by Joyce Lee
(Hurricane, Ut)
Today we are eating the very yummy sweet potato salad that I started cooking 2 days ago.
Old man Winter has been teasing my Southern Ut. sunshine this week and trying to get his foot in the door!
I put out the sweet potatoes and onion to roast in my sport on Wednesday right after a rain storm that looked like it was clearing pretty good. About a half hour later the clouds and rain came back.
Fortunately with solar cooking, you can interrupt the process and try again later!
Unfortunately, later the same situation occurred. Finally I finished cooking them on my little butane stove. Only took about 10 min. Because they were pretty close from the 2 previous attempts to cook in the sun. This recipe has a lot of flavor so brightened up an otherwise gray day!
Roasted Sweet Potato Salad with Chili Lime Dressing
4 med sweet potatoes peeled and diced
1 lg onion sliced
8 tbsp Olive oil
Salt and pepper
2 tsp chili powder
Juice of 2 limes
1/2 c chopped fresh cilantro
Bake sweet potatoes and onion, drizzled with 2 tbsp olive oil.
When soft, remove from oven. Whisk together all remaining ingredients and toss with warm veggies. Serve warm or cover and refrigerate for up to 1 day.
