It’s the season of summer, BBQ’s, and finding every excuse to get family and friends together to celebrate our friendships and accomplishments. With more an enough excuses to get everyone together, I celebrated at a BBQ this weekend. While my smoke and fire master of a father took care of the scrumptious proteins and my spatula wielding and infinitely creative mother took care of the sides, I took to preparing a dish that would compliment it all. I feel that every BBQ should have potato salad of some sort and a little taste of Fed and Fit!
My potato salad compromise (and honestly, I liked this one better than the traditional dish) was composed of roasted sweet potatoes with garlic, sweet peppers, and a dressing of lemon juice and fresh parsley.
The sweetness of the potatoes and peppers was balanced nicely by the tartness of the dressing. This recipe makes 9 generous servings – it will go much further if you find yourself with the classic problem not enough room on your plate for all the delicious foods.
sweet potato pepper salad
4 sweet potatoes
1 jar of red and yellow roasted peppers
6 cloves of garlic
3 medium sized lemons juiced
zest of one lemon
¼ cup chopped flat leaf parsley
1 T evoo
cracked pepper to taste
Preheat your oven to 375 degrees and set a foil-lined baking sheet aside.
Peel and chop your sweet potatoes into cube-sized pieces.
Peel and slice your garlic.
Toss the sweet potatoes, garlic, and oil together and place on the baking sheet no more than one potato thick.
Bake for approximately 30 minutes (or until fork-tender).
While the potatoes are baking, you can prepare the dressing.
Combine the lemon juice, zest, parsley, and juice from the jar of roasted peppers.
Chop the peppers into small ½ inch square pieces and set aside.
When the sweet potatoes are done, combine all ingredients together and top with a little cracked pepper.
You may serve this either warm or cold – depending on how early your prepare this dish.
Time: ~15 min prep, ~30 min cook