This creation was inspired by a combination of dishes from my favorite restaurants. And it is GOOD, if I do say so myself. 😉
The mild sweet from the potatoes, the tangy creamy cheese, the salty olives, bitter and peppery arugula, aromatic rosemary — basically this salad combines so many different flavors that it can’t help but turn out delicious.
- 2 sweet potatoes, diced
- 3 tbs dried rosemary
- 1/2 cup Spanish olives, chopped
- 3 oz goat cheese (about 1/2 of a 5 oz log)
- 1 cup fresh arugula (or more if you like)
- plenty of black pepper (It’s good a little spicy! I used about 1/8-1/4 tsp)
- sprinkle of sea salt
Cook the sweet potatoes as you like. I baked them with the rosemary at 350 for about 30 minutes, or you can microwave them for about 5 minutes.
Then simply combine all ingredients in a bowl and mix thoroughly. Adjust seasonings as you like.
Enjoy! What are your favorite ways to eat sweet potatoes?