Sweet Potato and Brussel Salad(4-6 servings)
2 sweet potatoes
1 1/2 lbs. Brussel sprouts
1/3 cup olive oil
1 shallot, finely chopped
1 tsp. cinnamon
1/2 cup pecans, chopped
1/2 cup dried cherries
2 tbl. red wine vinegar
salt and pepper to season
Preheat oven to 400 degrees.
Rinse sweet potatoes, prick all over with a fork and place on a lined baking sheet. Bake for 20-25 minutes until slighty tender. Peel away skin and chop. You should be able to easily chop the potatoes without them being mushy.
Slice the brussel sprouts, but be sure to leave off the bottoms and some of the core.
In a skillet over medium-high heat, add in olive oil. Once oil is warmed, add in shallots and cinnamon. Cook for about 30 seconds.
Add in brussel sprouts and cook for 3-4 minutes.(The sprouts should still be a bright green)
Remove from heat, add in sweet potatoes, pecans,cherries, red wine vinegar, and season with salt and pepper.
Toss and serve warm or chilled