Roasted Sweet Potatoes with Citrus Dressing
Servings: 6 servings
This flavorful side dish from the book, Make It Paleo II is a nice refreshing change from plain sweet potatoes. It's Paleo and AIP-compliant and can be made Whole30 too.
Ingredients
- 3 large White Sweet Potatoes
- 1.5 tbs Coconut Oil (melted)
- 1 tsp Sea Salt
- Grated zest of 1/2 Lemon
For the Citrus Dressing:
- Juice of 1 Lemon (3 tbs)
- 1/4 cup Extra-Virgin Olive Oil
- 2 tbs Filtered Water
- Pinch Sea Salt
- Pinch Ground Black Pepper (skip for AIP)
- 2 tsp Coconut Sugar (skip for Whole30)
- 1/4 cup a handful fresh Cilantro Leaves, chopped
- 1 tbs chopped fresh Chives
- 1/4 medium Shallot (thinly sliced)
Instructions
- Preheat the oven to 375 F.
- Peel and chop the sweet potatoes into bite-sized pieces. Spread the sweet potato pieces evenly over a large rimmed baking sheet lightly greased with coconut oil. Toss with the melted coconut oil and season with the salt. Roast for 40 minutes, or until fork-tender, stirring every 15 minutes to ensure that they cook evenly and to prevent burning.
- While the sweet potatoes are roasting, make the dressing: Combine the lemon juice, olive oil, water, salt, and pepper in a small mixing bowl, whisking to blend the oil with the acid. Add the coconut sugar and whisk again until it has dissolved into the dressing. Add the cilantro, chives, and shallot and whisk again to combine the ingredients.
- Remove the sweet potatoes from the oven and carefully transfer them to a large glass mixing bowl. Pour the dressing over the potatoes and carefully mix to coat the potatoes evenly in the dressing. Sprinkle the lemon zest over the top of the potatoes and stir again. This dish can be served warm or cold.
Notes
This recipe is dairy-free, nut-free, egg-free, and nightshade-free.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !