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Whether you eat them as a frugal side dish or a fast and healthy weeknight dinner, Smokey Sweet Potatoes with Tomato-Parsley Salad are a unique and unexpected dish.
The preparation couldn’t be faster or easier. Simply slice your sweet potatoes lengthwise and top with olive oil, salt and smoked paprika. The smoked paprika will add a deep smokey flavor which will compliment the natural sweetness of the sweet potato, creating a unique depth of flavor.
Smoked Paprika can be expensive, this is why I opt for the 1oz McCormick jars, a little goes a long way, a jar like this can easily last me 6 month.
Roast the SP at 350 F for 45 minutes to 1 hour while you prep the tomato salad and whatever else you may be having for dinner. We served this with oven barbecued pork ribs last week and it was DELICIOUS!
The tomato-parsley salad is very simple as well, I like to use cherry tomatoes for their natural sweetness. I add a little salt, extra virginolive oil, fresh Italian parsley, and bring everything together with a squeeze of fresh lemon juice. The acidity of this salad adds much needed freshness to the starchy dish, balancing the sweet and smokey flavors of the potatoes.
Smokey Sweet Potatoes with Tomato-Parsley Salad make a fantastic Vegetarian main course!
I hope you enjoy this fast, healthy and delicious side dish this Thanksgiving with your family and friends.
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Smokey Sweet Potatoes with Tomato-Parsley Salad
This unique sweet potato dish is perfect for a fast and healthy weeknight dinner or a side dish for your next family gathering. A unique flavor palate of sweet, sour and smokey, perfectly balanced and easy to prepare.
- 4 each Sweet Potatoes small to medium
- 1 Tbsp Olive Oil
- 1 tsp Smoked Paprika McCormick's
- 1/2 pint Cherry Tomatoes
- 2 T Parsley finely chopped
- 1 T Olive Oil
- 1 T Lemon Juice
Preheat the oven to 350F. Slice sweet potatoes lengthwise and arrange face up on a baking sheet. Top with Olive oil, smoked paprika and salt. Roast uncovered for 45 minutes to 1 hour.
Half the cherry tomatoes and combine with chopped parsley, olive oil, salt and lemon juice. Set aside.
When the sweet potatoes are fork tender remove from the oven and top with tomato salad. Serve one half as a side dish or two halves as a main course.
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