Among the many places I find my recipes (cookbooks, magazines, Pinterest, other blogs, etc etc etc), a cooking board that I belong to is one of my favorites. All the great contributors there really know their stuff and are always sharing endless recipes and tips.
This is a recipe that I doubt I would've found without someone on the board pointing it out. But I'm sure glad they did because it is deeeelish and an easy way to jazz up the usual sweet potato. The salad is mighty addicting on it's own, too.
Roasted Sweet Potatoes with Spicy Feta-Olive Salad
recipe from The Traveler's Lunchbox
serves two (four, if served as a side)
2 large sweet potatoes
1/2 pound quality feta cheese, chopped (use the best here! Trader Joe's sells a fantastic one - Pastures of Eden)
2/3 cup black oil-cured olives, pitted and chopped (I used Kalamata)
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced
Packed 1/2 cup fresh cilantro, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil (may need a little more)
juice from 1/2 a lemon
Extra salt and black pepper
1. Preheat oven to 375*. Wash potatoes and put on a baking sheet. Bake on a foil-lined sheet until soft throughout, 45 minutes to 1 hour.
2. Meanwhile, mix together the feta through the lemon juice in a medium-sized bowl. Place in fridge to marinate until potatoes are done. Try not to eat it all before the potatoes are done, like I almost might have. ;)
3. Slice cooked potatoes in half lengthwise. Season with a little salt and pepper. Top each potato with half the feta salad and serve.
Note: I felt like the salad was creamy enough and didn't need anything else, but feel free to top with yogurt, sour cream, hummus, or whatever else you may like!