farewell to fall
Since it’s officially the last day of fall (even though we’ve been in full Christmas swing for about a month now), I figured I would post a quintessential fall-forward recipe, featuring none other than beautiful, bright sweet potatoes. This is not your ordinary potato salad, with savory sweet potato chunks, crisp chickpeas, and a tangy dressing stealing the show. Top it off with a couple jammy eggs for extra protein and fun!
⟶ the recipe
sweet potato salad with jammy eggs
ingredients
2 sweet potatoes, peeled and cubed
1 14-ounce can of chickpeas, rinsed
2 stalks of celery, thinly sliced
1 shallot, thinly sliced
2 tablespoons extra virgin olive oil
Juice of 1 large lemon
4 large eggs
4 ounces crumbled blue cheese
2 tablespoons chopped chives
Salt and pepper
Prep time
20 minutes
Cook time
40 minutes
Total time
1 hour
4 servings
instructions
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet and a half baking sheet each with parchment paper.
In a large bowl, toss sweet potatoes with olive oil and salt until coated. Spread potatoes out on the large baking sheet. Then, toss the chickpeas in the bowl with the olive oil and salt, until coated, and then spread out on the smaller baking sheet.
Bake potatoes for about 40 minutes, until tender and lightly browned on top. After about 20 minutes, place the chickpeas in the oven and roast for about 20 minutes. Once both chickpeas and sweet potatoes have finished roasting, set aside to cool slightly.
Meanwhile, toss celery and shallot sliced in a medium bowl with olive oil and lemon juice. Set aside.
Bring a medium saucepan of water to a boil. Gently place eggs in the boiling water, and cook for 6 minutes. Using a slotted spoon, immediately transfer eggs to a bowl of ice water to cool. Once cool enough to handle, peel the eggs and set aside.
Toss potatoes and chickpeas with the celery and shallot mixture in a large bowl. To serve, distribute among salad bowls. Slice each egg in half and place on each dish. Top with crumbled blue cheese.
Garnish with chives and season with salt and pepper to taste.
⟶ modifications
- You can make this dish with regular potatoes as well. Either way, it makes a great holiday side dish
- If you’re not a fan of pungent blue cheese, you can swap a gentler cheese such as crumbled goat or feta
⟶ make it ahead
- To save time, you can boil the eggs ahead of time and store them unpeeled in the fridge until ready to add to the salad
