Roasted Sweet Potato Salad

While The Man was on a week long trip to Dallas, I only had to run the dishwasher once. A typical week around here sees no less than 6 dish cycles. Needless to say, I cook alot and we eat alot! But with him gone (and numerous friends or family inviting us for dinner) I barely touched the stove. However, I did take advantage of his absence to re-create a salad that uses 2 ingredients that he hates – sweet potatoes and pecans.

Sweet Potatoes and Onions

Thrive is a cool carry-out cafe. They tout their use of locally sourced, organic ingredients and are the only “green certified” restaurant in Savannah. I’m not sure what that means….but trendy claims aside, their food is very good. One of their side dishes is a roasted sweet potato salad. A great mix of savory and sweet that can be served cold or room temp. Makes for a healthy lunch, or an ideal side dish at dinner. Here is my knock off of their salad (which I think is a knock off of a Whole Foods salad….)

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

  • 1 Lb. sweet potatoes, peeled and large diced
  • 1/4 C. red onion, thinly sliced
  • 1/4 tsp. Chinese 5 Spice
  • 1/2 tsp. black pepper
  • 1 C. spinach
  • 1/4 C. raisins
  • 1/4 C. pecans, roughly chopped
  • 3 T. balsamic vinegar
  • 1 T. honey
  • 1 T. olive oil
  • 1/4 tsp. cinnamon
  • salt and pepper to taste

In a large bowl, toss together sweet potatoes, onion, Chinese 5 Spice and pepper. Mix until spices evenly coat. Pour onto a parchment lined sheet pan. Evenly spread vegetables, so they are in a single layer. Roast at 400F for 40 minutes or until potatoes are cooked through and lightly browned.

Transfer roasted sweet potatoes and onions to a bowl. Add spinach, raisins and pecans. In a small bowl, combine vinegar, honey, oil, cinnamon and salt and pepper. Whisk until incorporated. Pour over sweet potato mixture. Toss to coat. Cover and refrigerate until read to serve.

Can be served cold or room temperature.


Fiorentina Pizza

If you’ve followed my blog for any length of time, you already know I have a penchant for not-so-common pizza toppings. And here is another – eggs! Ok, wipe that look off your face….I know it sounds completely inappropriate, but to date I have a 100% success rate in changing the Ewww’s! to Ooooh’s! when presenting this pizza to guests.

Fiorentina Pizza

The Fiorentina Pizza is not my unique idea. It is one of the many delicious pizzas created by UK-based pizza chain Pizza Express. While living in London in the 90’s, Pizza Express was a staple in our family’s diet. Weekly (sometimes daily….) visits were a must. My go-to was always the Margherita (mozzarella and tomato) until I was introduced to the Fiorentina by best friend Kelly. Despite being topped with ingredients I thought I didn’t like (spinach, olives, runny eggs), I ignored my gut instincts and had a bite. Oh. My. God. That sh*t was good! The salty olives, earthy spinach and just enough run in the egg yolk to create a bonus sauce – everything melded into awesomeness.

Fiorentina Pizza

  • Pizza dough
  • Pizza sauce (store bought)
  • 4 – 6 Oz. frozen spinach, thawed and drained
  • Fresh mozzarella, shredded
  • 6 – 8 black olives, pitted and chopped
  • 2 – 3 eggs, room temperature

Preheat gas grill and pizza stone on high heat. Spread dough out on a floured pizza peel. Shimmy, to ensure it is not sticking. Spread the pizza sauce evenly around the crust. Scatter the spinach, olives and cheese evenly. Transfer to the pizza stone, and lower heat to medium. Crack each egg onto the pizza, trying not to let them overlap. Allow to cook for 10 -12 minutes, until cheese is bubbly and dough is cooked through. Also make sure that egg whites are cooked through. Transfer back to the peel. Allow to cool for 5 – 10 minutes before cutting.

Pizza Dough (for one pizza)

  • 1 C. flour
  • 1/2 tsp. yeast
  • 1/4 tsp. salt
  • 1/4 – 1/3 C. warm water

Combine flour, yeast and salt in the bowl of a stand mixer. Slowly add water until you reach desired consistency. Turn to “stir” and knead for 7 – 10 minutes. Dump into oiled bowl and cover with plastic wrap. Allow to rise for until doubled in volume. Punch down dough, and divide into balls (one for each pizza). Cover until ready to use.