Sweet Potatoes with Shredded Salad


  • 4 small sweet potatoes (6-8 ounces each)
  • 4 radishes
  • 2 medium carrots (4 ounces each)
  • 1 large beet (about 6 ounces)
  • 1 medium Granny Smith apple (about 6 ounces)
  • ½ small red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepitas
  • 2 tablespoons pure maple syrup
  • Plain Greek yogurt (for serving)


Prick the potatoes all over with a fork and place on a microwave-safe plate. Microwave on high for 3 minutes. Flip over and microwave until tender, 4-6 minutes more.

Meanwhile, using a food processor with the large-hole grater attachment, coarsely grate the radishes, carrots, beet, apple and onion. Transfer the vegetables to a large bowl and toss with the oil, lemon juice and a pinch each salt and pepper.

Place the seeds in a small skillet and cook, tossing occasionally, until toasted, about 2 minutes.

Remove from heat and immediately add the maple syrup, swirling the pan until the bubbles subside. Pour onto a small sheet of nonstick foil and let cool.

Split the potatoes; top with the salad and then the seeds. Add a dollop of yogurt, if desired.

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