A new kind of salad that is bright and cozy. Dress your sweet potatoes in spiced harvest flavors as they cook.
- 1 White (red skinned) Japanese Sweet Potato cubed
- 1 Purple Sweet Potato cubed
- 1 Jewel Sweet Potato cubed
- 1 large onion saute sliced
- 1 tsp freshly ground ginger
- 1 tsp freshly ground turmeric
- 1 Tbsp freshly grated orange peel
- 1 tsp freshly grated lemon peel
- 1/4 cup freshly squeezed OJ
- 1-2 Tbsp freshly squeezed lemon juice
- 3-4 cups homemade vegetable broth
- 1/2 cup fresh cranberries
- 5 Kalamata olives chopped
- 1 Tbsp high heat oil (coconut or avocado)
- 1 tsp sea salt
- 2 Tbsp Nutritional Yeast
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- dash cloves
- 1/4 cup pistachios chopped
Heat a large, deep pan to medium heat.
Slice a medium-large onion or 3-4 shallots in a saute slice.
Add 1 Tbsp cooking oil. After it has heated for a minute, add onion slices and 1/4 tsp. salt.
Stir occasionally while you prepare the other ingredients.
After the onions begin to brown a little and are nearly transparent, add the potatoes and another 1/4 tsp salt.
After about 15 minutes, or when potatoes begin to brown slightly, add lemon & orange (zest only!) as well as turmeric, ginger, black pepper, cumin, cranberries and olives.
Stir frequently for 2 minutes. Then when the onions begin to caramelize, add lemon and orange juices.
Continue stirring to deglaze the bottom of the pan. Once you take up all of the browned bits from the pan, turn the temperate to medium-low and add enough stock to just cover all of the potatoes.
Stir very gently and only occasionally to let it simmer until almost all of the liquid has evaporated and you are left with potatoes & dressing.
If you stir too often, you risk mashing the potatoes. The goal is to have them keep their shape.
Once all the liquid is gone, take off the heat and toss with nutritional yeast, pistachios, additional salt to taste and you can add in basil, sage or thai basil for garnish. Best Served Warm.