top of page

Roasted Sweet Potatoes & Honeyed Peach Salad

This is still a good time of year to cook with peaches in some parts of the country. I served two peach based dishes as specials at the restaurant this past week and they both sold out! So many compliments! You’ll see two different “peach” recipe posts. And both are pretty easy to make. Just let the peaches do the work! (Note: I tend to stick to fruits with lower glycemic indexes, like berries. But I also love to cook with ingredients that have limited seasons and peaches are one of those.  Also, to me, I’m definitely still eating clean!) Enjoy! And, as always, post comments and photos!!

Ingredients: • 2 medium sweet potatoes, diced, skin on • 3 peaches, pitted, cut into chunks, skin on • 1 fennel stalk, shaved • 1 cup of Ezekiel cereal (almond if possible) • 1 tbsp honey • 1-2 tsp granulated stevia (to taste) • 1/2 cup dried cranberries or cherries (optional) • 2 tsp cinnamon • 1 tbsp olive or avocado oil • 1-2 tsp sea salt, to taste • 1 tsp chili powder (divided)

Directions: 1. Preheat oven to 350F. 2. In a large bowl, toss the diced sweet potatoes with the olive oil, sea salt, 1/2 tsp of chili powder, cinnamon, and stevia. Bake for 25 minutes until golden. 3. While the potatoes bake, toss the diced peaches with Ezekiel cereal & honey, to coat them well. (You can use a little more if you need it to coat the peaches but if they’re room temperature the honey will eventually “melt” against them and cover them— especially when the warm potatoes get added. 4. When the sweet potatoes are done, allow them to cool for around 20-30 minutes. Then toss into the peach mixture along with the shaved fennel and dried cranberries/cherries. Enjoy!

18 views0 comments


bottom of page