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Printed Book:

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Roasted Sweet Potato Salad

Preheat the oven to 425 degrees F.

 

Place sweet potatoes and bell peppers in a large roasting pan. Sprinkle with olive oil, sea salt and pepper, and toss to coat well. Roast in the oven, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven.

 

Place sweet potato mixture in a bowl and stir in vinegar.

Place spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.

Ingredients:

1)

olive oil: 2 tablespoon

2)

sea salt: 0.25 teaspoon

3)

black pepper: 0.25 teaspoon

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sweet potatoes, scrubbed and cut into 1in pieces: 2 lb

5)

red bell peppers, cut into 1in pieces: 2

6)

white balsamic or white wine vinegar: 2 tablespoon

7)

spinach or arugula : 1 lb

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