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Natural. Healthy. Sustainable. |
Corn Potato Salad
Ingredients
- 3 lbs. sweet potatoes, scrubbed and washed
- 1/4 cup Manitoba Harvest Hemp Oil
- 1/4 tsp. sea salt
- 1 tsp. cinnamon
- 1 tsp. chili powder
- 1 tsp. curry powder
- 1/4 cup red onion, finely chopped
- Juice of 2 limes
- 1/4 cup fresh cilantro
- 1 tsp. Manitoba Harvest Hemp Seed Butter
- 1/4 cup pine nuts, toasted
Directions
In a large pot, place sweet potatoes with cold water and a pinch of sea salt. Cover potatoes with water and cover.
Cook over medium heat for 30-40 minutes or until potatoes are tender. Meanwhile, pre-heat grill to medium heat.
Drain potatoes and rinse with cool water. Peel potatoes and slice into 1/2 inch slices.
In a small bowl, combine Manitoba Harvest Hemp oil, sea salt, cinnamon, chili powder and curry powder. Using a brush, glaze potato slices with oil mixture. Place glazed potato slices on to the grill. Cook for 45 seconds per side; then flip. Remove potatoes from grill; transfer to a serving platter with redonion.
In a small bowl, combine lime juice with Manitoba Harvest Hemp Seed Butter; mix well. Drizzle lime juice mixture over potatoes with a sprinkle of pine nuts. Serve warm or at room temperature.
This recipe was courtesy of Amie Valpone, Culinary Marketing Consultant, HHP, AADP Culinary Nutritionist, CEO of The Healthy Apple, and Publisher of www.easyeats.com, an online gluten-free magazine.
