Warm Sweet Potato Salad

Recipe by: Amy Davis, RDN | @thebalanceddietitian

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Ingredients

• 1 bag Bako Organic Petite Purple Sweet Potatoes

• 1 bag Bako Organic White Sweet Potatoes

• 2 Tbsps olive oil

• Salt & pepper

• 1/2 cup lentils

• 1 1/2 cups chicken or bone broth

• 1/2 cup feta cheese, crumbled

• 1/2 cup basil and parsley, chopped

• 1/3 cup hazelnuts

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Directions

1. Preheat oven to 450 degrees

2. Pierce each sweet potato several times with a fork. In a large bowl, toss sweet potatoes with olive oil, salt, and pepper.

3. Transfer to a sheet pan, then bake for about 35 minutes, until you can easily pierce with a fork.

4. Meanwhile, cook the lentils with broth, salt, and pepper until tender, about 20-30 minutes.

5. Toast the hazelnuts in a skillet, then chop.

6. Once sweet potatoes and lentils are done cooking, let them cool slightly, then gently break apart the sweet potatoes into large chunks.

7. Assemble the salad: to a bowl or platter, add lentils, sweet potatoes, feta cheese, parsley and basil, and toasted hazelnuts.

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• Health Benefits

  Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.

• What's the difference between a sweet potato and a yam?

  Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.