Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Okinawan Sweet Potato Salad with Caramelized Sweet Onion Balsamic Dressing

Featured in the Honolulu Star-Advertiser on March 29, 2017.

electric_kitchen_logo

Ingredients:

Okinawan Sweet Potato Salad with Caramelized Sweet Onion Balsamic Dressing

  • Non-stick cooking spray
  • 2 pounds Okinawan sweet potato, peeled and cubed
  • 2-3 tablespoons olive oil, divided
  • 1 small Ewa sweet onion, sliced (1/4-inch thick)
  • 3 tablespoons local honey
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450°F.
  2. Line a sheet pan with parchment or foil.
  3. Spray liner with non-stick cooking spray.
  4. Place sweet potato on one half of the pan and the onions on the other half.
  5. Drizzle with 1-2 tablespoons of oil until lightly coated.
  6. Bake for 35 minutes or until tender and onions are caramelized.
  7. Do not burn onions.
  8. In a food processor, pulse caramelized onions, honey, balsamic vinegar, and garlic until finely minced.
  9. Drizzle in remaining tablespoon olive oil and season with salt and pepper.
  10. Add sweet potato; toss well.
  11. Serve right away or let it cool.

Makes 4 servings.

Approximate Nutrient Analysis per 1/2 cup serving (not including salt to taste):
170 calories,4.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 35 mg sodium, 32 g carbohydrate, 4 g fiber, 17 g sugar, 2 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.