John Myers
Ingredients for 4 servings:
- 2 sweet potatoes
- 3 large mushrooms
- 3 lettuce hearts
- 1 chili pepper(s), if desired
- 1 tbsp curry powder
- 1 tbsp paprika powder, rose hot
- 1 can pineapple pieces
- 1 jar asparagus, green
- 1 tbsp olive oil
- some salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
refreshing, tasty and low in calories
Peel the sweet potatoes and cut into approximately 1 cm thick pieces. Place them in a freezer bag along with the sliced chili pepper, a little oil, curry powder, and paprika powder and mix well. If you don’t like it too spicy, you can omit the chili pepper. Spread the mixture evenly on a baking sheet lined with baking paper and bake at 200°C (top/bottom heat: 180°C) for about 20-25 minutes, turning halfway through. In the meantime, wash the lettuce hearts, brush the mushrooms, and chop everything. Drain the asparagus and chop it up as well. Mix everything with the pineapple pieces and add about 4 tablespoons of pineapple juice (from the can). Remove the sweet potatoes from the oven and place them on the salad (they’re also delicious when cooled). Season with salt and pepper if desired, and add salad dressing if desired. The pineapple juice makes the salad very moist even without any additional dressing. The sweet potatoes do not become crispy like “normal”, waxy potatoes; they have a floury, creamy consistency.
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