- 4 large sweet potatoes
- 1 teaspoon rosemary
- 1/4 lime juice
- 3 tablespoons olive oil
- 1/2 tablespoon sea salt
- 1 tablespoon Herbamare
- 1 1/2 tablespoon pepper
- 1/4 stone ground mustard
Preheat your oven to 350 degrees.
Then, peel your sweet potatoes and chop into cubes.
Toss the potatoes with the salt, pepper, Herbamare, rosemary, and olive oil. I used my fancy new spice crusher (otherwise known as a Mortar and Pestle) to grind my rosemary.
I also used my new olive oil which I looooooove. It is from Mecca Coffee Company. Such a great place.
Now, bake those puppies until they are nice and soft (roughly 30 minutes). You don't want them to be firm in any way or too soft either. So make sure you keep your eyes on them! Nobody likes firm potatoes in their salad. Booo.
Once baked, toss with with the mustard and lime juice. Ta-da! I threw some parmesan on top of mine for good measure.
You can either eat this immediately (like I did...I have no patience) or let it cool in the fridge for 4 hours and serve as a cool salad.
Go make this! You'll like it.