It’s the season of summer, BBQ’s, and finding every excuse to get family and friends together to celebrate our friendships and accomplishments. With more an enough excuses to get everyone together, I celebrated at a BBQ this weekend. While my smoke and fire master of a father took care of the scrumptious proteins and my spatula wielding and infinitely creative mother took care of the sides, I took to preparing a dish that would compliment it all. I feel that every BBQ should have potato salad of some sort and a little taste of Fed and Fit!
My potato salad compromise (and honestly, I liked this one better than the traditional dish) was composed of roasted sweet potatoes with garlic, sweet peppers, and a dressing of lemon juice and fresh parsley.
The sweetness of the potatoes and peppers was balanced nicely by the tartness of the dressing. This recipe makes 9 generous servings – it will go much further if you find yourself with the classic problem not enough room on your plate for all the delicious foods.
Sweet Potato Pepper Salad
- 4 sweet potatoes
- 1 jar of red and yellow roasted peppers
- 6 cloves of garlic
- 3 medium sized lemons juiced
- zest of one lemon
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon evoo
- cracked pepper to taste
- Preheat your oven to 375 degrees and set a foil-lined baking sheet aside.
- Peel and chop your sweet potatoes into cube-sized pieces.
- Peel and slice your garlic.
- Toss the sweet potatoes, garlic, and oil together and place on the baking sheet no more than one potato thick.
- Bake for approximately 30 minutes (or until fork-tender).
- While the potatoes are baking, you can prepare the dressing.
- Combine the lemon juice, zest, parsley, and juice from the jar of roasted peppers.
- Chop the peppers into small ½ inch square pieces and set aside.
- When the sweet potatoes are done, combine all ingredients together and top with a little cracked pepper.
- You may serve this either warm or cold – depending on how early you prepare this dish.