Sweet Potato Salad

Sweet Potato Salad

• 4 medium Japanese sweet potatoes, cut into 1-inch dice (about 3 lbs)
• 3/4 C blueberries
• 2 tsp minced fresh mint
• 1/3 C red onion, small dice
• 2 green onions, thinly sliced
• 2 T avocado oil
• 1/2 tsp sea salt

Herb Vinaigrette

• 1 C avocado oil
• 1/4 C champagne vinegar
• 1 T coconut aminos
• 1 tsp stone-ground mustard
• 1/4 C cilantro
• 1/4 C parsley
• 1 tsp sea salt
• 2 garlic cloves, minced
• 2 dates

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1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the diced sweet potatoes with avocado oil and 1/2 teaspoon of sea salt. Spread the potatoes in a single layer on the sheet pan and place them in the oven. Bake for 30-40 minutes- the potatoes should be tender, but not browned. Once cooked, let your potatoes cool completely.
2. Soak your dates in boiling water for 10-15 minutes.
3. In a high-speed blender or large jar that fits an immersion blender, add all the ingredients for the dressing. Blend until the ingredients are pureed and the dressing is emulsified.
4. In a medium bowl add the cooled sweet potatoes, blueberries, mint, red onion, and green onion. Toss everything together.
5. Pour 3/4 cup of the vinaigrette over the salad and mix until the dressing is evenly distributed.
6. Serve immediately or store in an airtight container in the refrigerator. If serving later, add a little more vinaigrette before serving.