If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not to mention that it is far more cost effective to use whatever you already have in the fridge rather than go and buy stuff just to make something special. I’m not saying that on special occasions I won’t go out and buy that special ingredient, but on a regular basis I prefer to use what I already have. And on that note, I wanted to make a salad but didn’t have lettuce 🙂 so I started thinking about what I DO have in the house. A few moments of brainstorming and I had it! Sweet potato salad. It’s healthy, it’s new and I can save leftovers in a container and even eat it the next day as opposed to fresh vegetable salad. What seemed revolutionary at the time is now our new favorite salad.
- 2 tbsp Butter
- 5 Fresh Sage Leaves
- 3 Sweet Potatoes
- 1 tbsp Chopped Fresh Parsley
- 2 tbsp Olive Oil
- ⅔ Cup Feta Cheese – Cubed
- Preheat oven to 400F (200C)
- Peel and cut the sweet potatoes into small cubes.
- In a pan, melt the butter along with the sage leaves in it and stir
- In a big bowl, mix the sweet potatoes with the melted sage butter.
- Place the butter covered sweet potatoes on a baking sheet lined with parchment paper and place in the preheated oven for about 20 minutes until the sweet potatoes soften.
- Once soften, broil for 3 minutes to add color.
- Set the sweet potatoes aside and let cool.
- Once cool, place in a salad bowl and add the chopped parsley, olive oil and feta cheese. Mix gently and serve.
