Are you thinking… why and how is sweet potato in a dressing? Here I was planning for a tasting organized by Yelp Houston at my lovely farm Loam Agronomics over the weekend, so decided to use these sweet potatoes that were starring at me from my box of vegetables! Specially since this event was about “Texas Made“, nothing like using my Texas sweet potatoes for this new recipe.
Also, I am always thinking of ways to use more vegetables in my recipes, and I was thinking of something slightly sweet and tangy that could go with some fresh and delicious hard greens like Arugula, Mustard Greens or even with something sweeter and tender like Spinach, all of course also grown at Loam.
Now that we did the tasting, without tooting my own horn I must say that the dressing was received with plenty of curiosity and adventure and and welcomed to many a helpings as it was enjoyed by all adults and kids too! Some lovely notes shared by these adventurous “yelpers”. Read some of their heartfelt notes an feedback here on Facebook!
Now to the recipe that is so simple and quick! (except for the roasting of the potatoes that does take a while but required minimal effort)
1 medium sweet potato
2-4 cloves garlic
1-2 table spoons maple syrup (optional)
1-2 small sprigs of fresh Rosemary or a small pinch or dry Rosemary
1/2 cup Extra Virgin Olive Oil
1/3 cup Apple cider vinegar
1/4 cup water (add more or less water if dressing is thick or thin, also depends on how big the sweet potato is!)
Salt and pepper to taste
Roast the sweet potato in a preheated oven at 385 F for about 1 hour or until completely cooked and soft.
Add all ingredients, except the water to the blender. Blend well. Add in water as needed. Blend again.
Serve over your favorite greens! Share with your family and friends! You will be eating vegetables on vegetables with this dressing. Write back and tell us what you think of it!