Marinated Sweet Potatoes & Broccoli

This was my side dish of choice out of the The New Moosewood Cookbook for dinner at Eileen's this week. It looked so appetizing and it definitely lived up to expectations.

Marinated Sweet Potatoes & Broccoli

3 medium sized sweet potatoes or yams (cubed)

1 large bunch of broccoli (cut into florets)

Marinade:

1/2 cup walnut oil

2 cloves of garlic, minced (recipe calls for 1 but we love garlic!)

3 Tbsp of lemon juice

2 Tbsp of raspberry vinegar

1 to 1 1/2 tsp of salt

1 Tbsp of yellow mustard (recipe calls for dry but we only had yellow mustard - it worked just fine.)

1 Tbsp of honey

freshly ground black pepper

Topping: Chopped toasted pecans.

After preparing vegetables, boil sweet potatoes until tender and steam broccoli until bright green/tender.

Meanwhile, prepare marinade. Combine all ingredients in a large bowl and mix. 

Once sweet potatoes are done, drain them and add them into the marinade. Toss them until coated. Then add cooked broccoli to top - don't mix!! Cover the bowl tightly and let marinade for 2 hours.

After 2 hours.. add pecans and either serve at room temperature or place in the oven at 350 degrees for about 5-10 min to warm.