3 sweet potatoes, peeled, quartered lengthwise, and sliced into 1/2-inch-thick pieces (about 6 cups)
1 Tbs. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper flakes
1/4 cup lime juice
1 tsp. lime zest
1/2 cup Duke’s mayonnaise
1/2 cup sour cream
1/4 cup chopped cilantro
1/4 cup sliced green onion
2 tsp. freshly minced garlic
1 cup pomegranate seeds
2 cups baby arugula, spinach, or kale
Kosher salt & freshly ground pepper, to taste
Preheat the oven to 400°F.
Toss the sweet potatoes with the oil and spices and spread evenly on a parchment-lined sheet tray. Roast until light brown, approximately 10 to 15 minutes. Remove from oven and let cool.
While the potatoes cook, place the lime juice and zest, mayo, sour cream, cilantro, green onion, and garlic in a bowl and stir until well combined.
Place the cooled potatoes in a mixing bowl and toss them with one cup of the dressing, pomegranate seeds, greens, salt, and pepper. Stored in an airtight container, the remaining dressing will keep in the refrigerator for up to five days.
Plus an inspired fall menu of recipes from Lexie Webb of Harvest Catering
