Friday, March 5, 2010

Roasted Sweet Potato Salad with Poached Egg

I've had an organic sweet potato/yam on my counter for at least a month. Also, I've just recently discovered that ORGANIC groceries last longer than non-organic. My friend E and I were discussing organic milk this past weekend. I told her that I had just bought a carton of organic milk with a "best by" date of April 6. She said, "Nuh-uh! No way". I'm going to have to do a little more research on the shelf-life of organic items. You'd think the stuff with hormones, pesticides, and chemicals would last longer. I'll let you know what I find out.
Here in Charleston, we have a great little pizza place nestled in a quiet neighborhood which operates out of a cracker box house called Lola's. Their Sweet Potato Salad inspired the one I made last night. I've been trying to eat a little healthier lately. I'm trying to incorporate more veggies and whole grains into my daily nom-nom-ing. This salad turned out to be more delicious than I had anticipated. Try it, you'll dig it.
One Organic Yam/Sweet Potato diced into cubes
Two Tablespoons Olive Oil
One Clove Garlic Chopped
One Teaspoon Brown Sugar
Fresh Thyme
Fresh Ground Pepper
Mix all ingredients and roast in 400 degree oven for 25 minutes and let cool.
Mixed Baby Spring Greens
Roasted Sweet Potatoes
Toasted Walnuts
Craisins (dried cranberries)
Cooked Brown Rice (cold)
Goat Cheese
One Poached Egg
Two Tablespoons Red Wine Vinegar Two Tablespoons Chopped Sweet Onion Two Tablespoons Honey One Teaspoon Orange Zest
Juice from 1/2 an Orange 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Salt 1/8 Cup Olive Oil Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth.


  1. Yum! I'm going to try this this weekend!

  2. Okay, woman, it's not April 20th. When do we get a new post?