How To Make Roasted Sweet Potato Salad with Garden Herbs

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Marveled at the resilience of nature, returning to life after the Canadian winter, such as rosemary, chive, dandelion and violet flowers. Its inspired me to made this dish. It has cost me under $1 to make 4 servings. I bought sweet potatoes at the store, while the herbs are from my garden. 

I made up this recipe as I went along so the amount of herbs is an estimate and you can double check with the video 🙂

This dish can be consider vegetarian / vegan.

3 sweet potatoes, diced
3 tablespoons olive oil (replace with butter)
½ cup chives
rosemary
basil
salt to taste
pepper to taste
hot pepper to taste

2 cups of dandelions / 2 servings
edible wild violet flower (for decoration)

Preheat the oven to 425 degrees. 

Toss the sweet potatoes and all the herbs, spices and oil together.
Spread on a greased baking sheet.
Roast for 25 minutes, gently stir, and return to oven. 
[ you can add bacon, cheese, anchovies or any other topping you feel like on top ]
Turn up the heat setting the broiler/grill for 5 minutes to really brown them. Ready to serve.

Serve on a bed of dandelion salad and use wild violets to add a touch of Canadian spring!