Vanessa LaBranche, Project Bread
Roasting sweet potatoes brings out another layer for flavor for a potato salad. In this recipe to give it a creamy texture, tahini (sesame paste) is incorporated into the salad dressing with a small amount of honey and lemon to balance out the flavors. If you cannot get your hands on tahini paste or want to keep your kitchen free of tree nuts, sun butter can be used in a pinch, but just know the taste profile will be different.
16 lbs (about 25 large) sweet potatoes, peeled and cut into large chunks
1 cup of dried cranberries
4 small red onions, sliced thinly
1 cup of fresh chopped parsley
¼ cup of toasted sesame seeds
FOR THE SALAD DRESSING
2 Tbsps of North African Spice Rub
½ cup of Tahini (can use sun butter, if need be)
½ cup of rice vinegar or apple cider vinegar
1 cup of neutral oil such as canola
2 Tbsps of honey
2 lemons, juice
1 Tbsp of kosher salt
½ cup red/orange vegetable
Calories 127 calories Saturated Fat 0.67 g Sodium 151 mg Carbohydrate 17.5 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.