Serves                6-8

Prep time          30 minutes

Ingredients

6-8 sweet potatoes or yams

½ cup finely chopped red onion

½ cup finely chopped Vidalia or sweet onion

1 cup finely chopped red pepper

2 cups chopped pecans

½ cup chopped Italian flat leaf parsley

½ teaspoon Kosher or sea salt

½ tablespoon fresh cracked black pepper

For the Dressing

Juice and zest of 4 lemons

¼ cup room temperature honey

¼ cup apple cider vinegar

1 cup good quality extra virgin olive oil

1 tablespoon fresh cracked black pepper

1 tablespoon Kosher or sea salt

Directions

Peel the sweet potatoes and cut them into ¼ inch cubes. Once all of the potatoes are cut, place them in a large pot of heavily salted boiling water.

Sweet Potatoes

Cut Sweet Potatoes

Cook the sweet potatoes for 3-4 minutes, until they become fork tender, and firm to the bite.

Boil Sweet Potatoes

Strain the potatoes immediately place them in an ice cold water bath.

Sweet Potatoes in Ice Water Bath

Once all of the ice has melted, and the sweet potatoes are cool, strain them making sure they are free from excess water, and reserve in a large mixing bowl.

Strained Sweet Potatoes

Put the chopped onions, peppers, pecans, chopped and parsley in the bowl with the potatoes. Season with salt and pepper. Set aside.

Sweet Potato Mixture

Place the lemon zest, lemon juice, honey, and vinegar in a blender- mix on high for 1 minute. Slowly add the extra virgin olive oil until an emulsion begins to form. Add the salt and pepper.

Vegetarian Sweet Potato Salsa

Place the dressing over the potato mixture and stir.

Serve immediately.