| Written By Recipe Coordinator |
July 4th and potato salad are as American as peanut butter and jelly. This potato salad appetizer adds a nice wrinkle and uses sweet potatoes as the star ingredient. Throw in the sliced raw almonds and add a nice crunchy alternative. This sweet potato appetizer recipe has some incredible flavors that get mixed together to form a tremendous summer and holiday offering. Celebrate our national heritage with a healthy, intense and beneficial sweet potato recipe. Happy July 4th!
2 pounds of sweet potatoes
2 red bell peppers, thinly sliced and diced
4 Tablespoons of raisins
3 Tablespoons of lemon juice
3 Tablespoons chopped parsley
4 Tablespoons organic extra -virgin olive oil
3 Tablespoons chopped fresh rosemary leaves
1/3 cup sliced raw almonds
1. Bake sweet potatoes in 400*F oven for 45 minutes. Cool and cube.
2. Place in large mixing bowl and set aside.
3. Mix olive oil, red pepper, onion, rosemary, parsley, lemon juice and raisins.
4. Add to the cooled sweet potato cubes. Mix well. Chill.
Top with sliced almonds and serve.
Makes 4 servings.
Recipe courtesy of Extraordinary Health Magazine, Volume 9.
Photo courtesy of tasteofhome.com.
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Comments
I think that this would be lovely alongside a pice of fresh grilled fish!
MMMMMMMMMMMMMM,...fab food!
I so love all of the flavours you have used in here!
I would eat this alongside a piece of grilled fish!