Yield: 6 servings.
5 sweet potatoes, baked, peeled, and cut into ½-inch chunks
1 small sweet onion, diced
1 celery stalk, diced
3 ounces goat cheese, crumbled
⅓ cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons soy sauce
½ cup fresh parsley, chopped
4 sprigs fresh marjoram or 1 teaspoon dried marjoram
Salt and pepper to taste
½ cup toasted cashews, for garnish
Into a large bowl, add sweet potatoes, onion, celery, and goat cheese.
In a separate bowl, whisk together olive oil, lemon juice, and soy sauce. Pour dressing over sweet potato mixture and toss.
Add parsley and marjoram; toss lightly. Add salt and pepper to taste. Garnish with cashews before serving. May be served warm or at room temperature.
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