Roasted Sweet Potato with Greens

My family came over for Shabbat dinner this past week and I decided to play around with the side dishes. I try to change things up every so often and not always cook the same traditional foods. One of the new sides I decided to make was this fall inspired sweet potato dish that was just delish.

If you love sweet potatoes, you will love this dish. The potatoes hold a crispy skin that is fragrant with toasted almonds and garlic. The arugula gives it a light, refreshing touch. It not only tastes amazing but it gives off a beautiful presentation with its fall rustic colors.


Roasted Sweet Potato with Greens

Serves: 8         Time: 50-60 minutes

3 large sweet potatoes, cleaned and cut into wedges (don’t peel)

2 tablespoons olive oil, plus more to splash over greens

1/2 cup chopped toasted almonds

4 cloves garlic, minced

4 cups arugula

Splash of cider vinegar

Sea salt and Pepper, to taste

Preheat oven to 400°F. Clean the potato skins very good since you will be keeping the skin on the potatoes. Cut the potatoes lengthwise into long wedges.

Place potatoes in a large baking pan (I used 15×10 inch baking pan). Drizzle the potatoes with the olive oil and sprinkle with sea salt and pepper. Toss to coat.

Roast the potatoes for 45 minutes, turning once. Take out of oven and sprinkle on the crushed toasted almonds and minced garlic. Place back into the oven for another 5 minutes.

Wash and dry the arugula real good.

Plate the potatoes and top with arugula (I used one x-large platter). Splash olive oil and cider vinegar over the arugula.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

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