Ingredients
- 3 lbs organic sweet potatoes, washed and peeled, cut into 1-inch cubes
- 1 lb green beans, washed, ends trimmed off (about 3 cups)
- ½ cup kalamata olives, halved
- ½ cup organic sundried tomatoes in sulfite-free oil or rehydrated, coarsely chopped in quarters
- ½ cup toasted pine nuts
- 3 TBSP dairy-free pesto (more if desired), recipe here, or use prepared pesto.
Instructions
- To a large stock pot, add potatoes and enough water to cover. Heat to a rolling boil and continue cooking until potatoes are just tender when pierced with fork, about 20 minutes. Do not overcook.
- During last minute of cooking, add green beans to potato pot and boil for 30-45 seconds, until just crisp-tender but still bright green.
- Drain potatoes and green beans and place in large bowl.
- Add olives and sundried tomatoes.
- Just before serving, add pine nuts and pesto and toss all ingredients to coat.
Find it online: https://drrania.com/recipes/not-your-mothers-sweet-potato-salad/