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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Sicilian Style Sweet Potatoes

Sicilian Style Sweet Potatoes

When you think of Sicilian cuisine, sweet potatoes are probably not the first thing that come to mind. I can picture my relatives now that still live over there on the Mediterranean island scratching their heads and wondering what a sweet potato even looks like. The reason why I give this recipe its cultural label however is due to the salty, briny flavors from which this dish is built. Sweet potatoes can be very much a blank canvas. They are a healthy starch option that is rich in vitamins and a menu item that seems to appear more and more frequently on menus across the U.S. This is a recipe that requires little prep and will last you for the days ahead and is especially my favorite around the fall season! Bon appititu!

 

The Break Down:

(Serving Size: Approx. 6)

  • Sweet Potatoes – 5, medium to large, boiled then sliced thinly
  • Sweet Onion – 1 medium, chopped
  • Red Bell Pepper – 1 medium, chopped
  • Grape Tomatoes – 1 cup
  • Garlic – 2 cloves (minced)
  • Capers – 1.5 tbsp
  • Sweet Paprika -½ tsp
  • Rosemary – 3 sprigs
  • Thyme – 3 sprigs
  • Lemon – Zest of ½
  • Pecorino Romano – ½ tsp, grated (optional)
  • Salt & Pepper
  • EVOO – 2 tbsp

 

How to:

1.     Set oven to broil

2.     In large pot, bring water to boil and place in potatoes for 10 minutes

3.     After 10 minutes, potatoes will have softened. Drain water and let potatoes cool

4.     While potatoes cool – place sweet onion, red bell pepper and tomatoes in large bowl

5.     Once potatoes have cooled, slice potatoes into thin crisps and add to bowl

6.     Include to bowl capers, garlic, paprika, rosemary, thyme, 2 tbsp of EVOO, and S&P

7.     Mix bowl ingredients generously with hands

8.     On large sheet tray lay down tin foil and then spread out all ingredients evenly

9.     If using cheese, sprinkle evenly across the tray and place tray in oven

10.  Leave tray in oven for approximately 15 minutes or until potatoes begin to crisp

 

 

Tips & Tricks:

  • Shelf life – 48 to 72 hours in airtight, sealed container
  • All ovens can be different, so be sure to keep your eye out while mixture is in the oven!
  • Placing tinfoil along the tray, rather than a nonstick spray allows for a super easy cleanup

 

 

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