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roasted sweet potato salad rounds topped with goat cheese,pistachios, and wine soaked cranberries

Roasted Sweet Potato Salad

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Marwin Brown

Ingredients

Sweet Potato Steak Ingredients

  • 1 large sweet potato peeled
  • 1 tablespoon  olive oil
  • 1/4  teaspoon ground chili powder  optional
  • 1/8 teaspoon fine grain sea salt
  • Goat cheese optional
  • 1 tablespoon Pistachios optional

Wine Soaked Cranberries Ingredients

  • 1 cup white wine
  • 1 cup dried cranberries

Pomegranate Syrup Ingredients

  • 2/3 cup sugar
  • 2 tsp cornstarch
  • 1 cup pomegranate juice

Instructions

Pomegranate Syrup Instructions

  • In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.

Wine Soaked Cranberries Instructions

  • Put the raisins in a jar. Bring the wine to a boil in a small saucepan. Pour over the raisins and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month.

Sweet Potato Steak Instructions

  • Adjust your oven's cooking rack to the middle placement and preheat to 425F. Slice the sweet potatoes into ½-inch rounds. Place rounds on a roasting pan or rimmed cookie sheet.
  • Brush each sweet potato slice with oil and sprinkle with chili powder and salt. Flip slices over and repeat.
  • Place pan in oven and roast for 10 minutes. Remove the pan and carefully flip the rounds with a spatula.
  • Return to the oven and cook for an additional 8 to 10 minutes until golden and caramelized.
  • Serve rounds plain or with your favorite toppings.
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