Sweet Potatoes with Shredded Salad

Sweet Potatoes with Shredded Salad

Ingreadient:

• 4 small sweet potatoes (about 7 oz. each)
• 4 radishes
• 2 medium carrots
• 1 beet
• 1 Granny Smith apple
• 1/2 small red onion
• 2 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• salt
• pepper
• 2 Tbsp. sunflower seeds
• 2 Tbsp. pepitas
• 2 Tbsp. maple syrup
• plain Greek yogurt, for serving

Directions :

1. Prick sweet potatoes with fork and microwave, turning once, until tender, 7 to 9 min.
2. Using food processor with large-hole grater attachment, coarsely grate radishes, carrots, beet, apple, and onion; transfer to large bowl.
3. Toss mixture with olive oil, lemon juice, and pinch each of salt and pepper.
4. In small skillet, toast sunflower seeds and pepitas, tossing occasionally, 2 min. Remove from heat, add maple syrup, and swirl pan until bubbles subside. Pour onto nonstick mat or sheet of nonstick foil and let cool.
5. Split potatoes; top with salad and then seeds. Dollop with plain Greek yogurt if desired.