Fall is in the air at the Long Beach Farmers Market, and sweet potatoes are on the menu!  A sweet potato hash recipe was given to me that was originally taken from the Neely’s at the Food Network, but as you know I can never leave well enough alone (there was room for improvement, here)!  The end result, is worthy to grace the Thanksgiving table this year, we all agreed. It was sweet, savory, and loaded with antioxidants, especially vitamin A!  Hope you like it as much as the market did… 

Sweet Potato Wild Rice Salad
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  1. 3 large sweet potatoes, peeled, cubed into 1-inch cubes
  2. 3 T olive oil, divided
  3. ½ red onion, chopped
  4. 1 large red pepper, chopped
  5. 2 carrots, chopped
  6. ¼ cup sliced green onions
  7. 3 cloves garlic, minced
  8. 1 large apple, chopped
  9. 1 cup prepared wild rice
  10. 1 lemon juiced and zested
  11. 1 lime juiced and zested
  12. 2 teaspoons smoked paprika
  13. 1-teaspoon cumin
  14. 1-teaspoon onion powder
  15. 3 tablespoons chopped parsley
  16. Honey
  17. 1/3 cup toasted pumpkin seeds
  18. Orange extra virgin olive oil to garnish, if desired
  1. Boil the potatoes until slightly tender.
  2. Drain and dry completely with paper towels.
  3. Heat 1 tablespoon of oil in large skillet over medium-high heat.
  4. Add onion, pepper, carrots, green onions and garlic, and sauté until lightly golden about 5 minutes.
  5. A the last minute, toss in the apple as well.
  6. Remove, add remaining oil and drained sweet potatoes in a single layer and cook till golden and crisp about 6 minutes again.
  7. At the last minute, add the rice to warm.
  8. Add to the onion mixture.
  9. Add the juices, zest, spices, honey and toss to combine.
  10. Garnish with seeds and orange olive oil.
  2. Real You Nutrition
  3. www.realyounutrition.com
Real You Nutrition http://www.realyounutrition.com/

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