Holiday Recipes: Favorites From Our Staff

Kamala’s Roasted Maple Sweet Potatoes

Packed with herbs and spices, this fresh take on classic roasted sweet potatoes from Kitchen staff member, Kamala, makes a crowd-pleasing holiday side.

2 organic sweet potatoes – cut into chunks, skin on

2 1/2 tbs organic olive oil

1/3 c organic pecans

3-4 organic green onions, thinly sliced

4 tbs organic flat leaf parsley

4 tbs organic fresh mint

1/8 tsp organic red chili flakes

6 organic medjool dates- roughly chopped

Salt & pepper to taste

Dressing:

4 tbs organic olive oil

2 tbs organic maple syrup

1 tbs organic balsamic vinegar

1 tbs organic lemon juice

2 tbs organic orange juice

2 tsp organic freshly grated ginger

1/2 tsp organic ground cinnamon

Salt & pepper to taste

1. Preheat oven to 425°F

2. On a baking sheet- lightly dress sweet potatoes with olive oil, salt, and pepper. Mix together with hands, and spread into a single layer. Bake for 20-25 minutes, flipping once halfway through. Transfer to a large bowl.

3. While potatoes are still hot, add in green onion, parsley, mint, chili flakes, and dates and toss until combined.

4. Turn oven down to 375° and roast pecans for 5 minutes.

5. In a small bowl, combine all dressing ingredients, and whisk until incorporated. Pour over sweet potato and herb mixture, and toss until combined.

6. Place onto a platter or dish, top with pecans and serve warm or at room temperature.