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Roasted Sweet Potato Medley with Pickled onions and cheesey crumbles

serves 6-8

Pickled red onion

1/2 red onion sliced very thinly

6 tbsp of white vinegar

1/2 tsp coriander seeds (optional)

ground black pepper and sea salt

2 sweet potatoes

2 purple potatoes

2 Japanese sweet potatoes

2-3 tbsp extra virgin olive oil

1/2 cup crumbled plain or humbolt fog goat cheese

sea salt to taste

cilantro leaves to garnish

For the pickled onion mix vinegar with the salt, pepper, and coriander and massage into the onion. Pack in a jar and pour vinegar over to cover. Leave for at least 2 hours but can be made days ahead.

Wash potatoes, prick, and bake at 375F for 30 minutes until soft. Cut into 1 inch slices and toss in oil, sprinkle with salt, and cook for an additional 10 minutes. Remove and set aside. To serve place potatoes on a platter and sprinkle over red onions, cheese, and cilantro to garnish. Serve warm or room temperature.