Recipes: some Edible Schoolyard New Orleans favorites
Roasted Sweet Potato SaladThis recipe was a hit at Sweet Potato Fest 2013!
2 sweet potatoes, cubed
6 cups greens (romaine, spinach, or a green of your choice)
1/4 cup feta cheese, crumbled
1/4 cup sunflower seeds
2 satsumas, sectioned
1/4 cup olive oil
3 tbsp vinegar
1 tbsp honey
1. Toss cubed sweet potatoes in olive oil, salt, and pepper. Add to sheet pan and cook on 400 until potatoes are soft (about 25 minutes; move potatoes on pan halfway through so they brown on multiple sides).
2. Add all salad ingredients to a large bowl.
3. Mix all dressing ingredients in a jar. Shake the jar to mix. Add desired amount of dressing to salad. Enjoy!