Richard's sweet potato and caramelized onion salad.

Position:New Life Journal's 2004 Cookbook

This recipe is one that almost didn't happen. Richard, our lead cook, thought he'd burned the sweet potatoes one day. He was headed for the trash with the tray of singed slices when he decided to just taste one. Finding them interesting and sweetly intriguing he decided that instead of tossing them out he'd try adding a bit of this and that. A classic was born! This delicious salad won first prize by the members of The Southern Foodways Alliance, garnering the Lodge Cast Iron Skillet award.

This is a great and unusually delicious salad that features North Carolina Sweet Potatoes. (Did you know that North Carolina supplies forty percent of the sweet potatoes consumed in the entire United States?) It works best when cooked in a convection oven, but it can be made in a conventional oven or, as you see, on the stove top. Here's the recipe for 4 servings. Feel free to multiply!

Sweet Potato Salad


2 Sweet Potatoes 1 medium sized Bermuda Onion Salt to taste Pepper to taste Granulated garlic to taste 2 Tbsps of olive oil 1 Tbsp of honey 1 Tbsp of lemon juice Peel the Sweet Potatoes, quarter and then cut into 1/4" slices. Toss in olive oil to coat and season to taste with kosher salt, ground pepper, and granulated garlic. Peel and slice the Bermuda onions into wedges. Toss in with sweet potatoes. At this point, you can spread the whole mixture on a baking sheet and roast on high (375 or 400) degree temperature in a convection oven until...

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