Ingredients

Sweet Potatoes, unpeeled
Red Onion, thinly sliced
Red Bell Pepper, sliced

Lime Juice
Pecan Halves, sauteed in EVOO with cinnamon

Mixed Greens
Cilantro, chopped

Dressing
Lime Juice
Rice Wine Vin
Any Drippings from Roasting Pan
EVOO
SnP

Directions:

Preheat oven to 375 F (190 C). Cover the sweet potatoes with water in a large pot, bring to a boil, then simmer for 15 minutes. Drain, then slice sweet potatoes into 1/2 inch rounds.

Coat a large baking dish with 1 tablespoon of extra-virgin olive oil. Arrange the sweet potato rounds  in the dish. Cover with red onion slices, and red pepper slices in the dish, and bake for 15 minutes or until all vegetables are tender.

Remove vegetables from oven. Drizzle fresh lime juice over them. Season with sea salt, to taste. Lightly toss with crispy pecan mixture. Let the entire dish cool down; about 10 minutes. Remove sweet potatoes and quarter. Chop bell peppers and onions. Then toss potatoes, peppers, onions with cilantro, greens and dressing.

I love this Salad btw. It was inspired from the Sweet Potato Salad on this site. Sorry there’s no picture.