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Recipes

Sweet Potato Panzanella by Mary
Makes 12 rolls
Ingredients:
  • 2 cups peeled and cubed Fresh NC Sweet Potatoes
  • 4 cups bread cubes - French, Italian or favorite bread
  • cup extra virgin olive oil, divided
  • Sea salt and freshly ground black pepper to taste
  • small red onion, thinly sliced
  • 2 cups fresh baby spinach
  • cup red wine vinegar
  • cup Daregal Fresh Frozen Basil
  • cup Daregal Fresh Frozen Cilantro
Directions
  • In a large pot, cover with cold water and cook until tender, about 15 minutes. Drain and cool. Preheat oven to 450 degrees F. In a large bowl, toss bread cubes with 3 tablespoons olive oil, salt and pepper. Spread in an even layer on baking sheet and bake until toasted and golden about 15 minutes. Remove from oven and cool slightly. Return bread to the large bowl. Add onion, basil, cilantro, spinach and sweet potato cubes. In a small bowl, whisk remaining oil with vinegar and drizzle over bread mixture. Toss gently, taking care not to crush sweet potatoes. Serve immediately. Serves 4 to 6.




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