Roasted sweet potatoes can be plain on their own, but a single easy dressing makes them sweeter, tangier, and far more flavorful. The dressing, made with lemon juice, honey, and Dijon mustard, turns roasted sweet potatoes into the centerpiece of any meal.
A simple dressing that transforms sweet potatoes
The dressing combines three tablespoons of fresh lemon juice, five tablespoons of olive oil, one and a half tablespoons of honey, one minced garlic clove, two teaspoons of Dijon mustard, and one tablespoon each of chopped fresh parsley and basil, plus salt and pepper.
According to the recipe, which was adapted from Recipe Tin Eats, the dressing adds a bright, zesty kick. The version shared here includes fresh herbs and cooked Italian sausage for a more savory element, while the herbs make the dressing taste brighter.
An autumnal salad with wild rice and feta
The dressed sweet potatoes are used in a filling autumnal salad with wild rice, rocket, and feta. The salad also includes half a red onion, dried cranberries, and sliced almonds. It works as a midweek dinner or, without the sausage, as a side dish that can stand alone and tastes good as leftovers.
To make the salad, toss one kilogram of diced sweet potatoes in two tablespoons of olive oil with salt and pepper, then roast at 200C for 20 minutes, flip, and roast five more minutes until golden. Cook two cups of wild rice according to package instructions, and cook 500 grams of Italian sausages if using. Let the rice and sweet potatoes cool slightly, then combine everything in a bowl with the dressing and toss to coat.
