Loaded Baked Sweet Potatoes with Ginger Citrus Vinaigrette, Tangelos and Haloumi

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July 30, 2016

Recipe by Brooklyn Supper


4 6-inch garnet sweet potatoes (also called garnet yams)

For the ginger citrus vinaigrette

2 tablespoons apple cider vinegar

2 tablespoons minced red onion

1 tablespoon lime juice

1 tablespoon citrus zest (lime, tangelo, or whatever you have on hand)

1 tablespoon minced cilantro

1 teaspoon minced fresh ginger

1/4 teaspoon sea salt

1/4 teaspoon ground cayenne (optional)

3 tablespoons extra virgin olive oil

For the toppings

Sea salt and pepper, to taste

2 tangelos, peeled and broken into segments

2 avocados, peeled, pitted, and chopped

1/2 a red onion, minced

1/4 cup fresh cilantro leaves

1/2 cup haloumi, crumbled (optional)

Lime wedges


1For directions visit Brooklyn Supper


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