•   This past weekend, I made the herbed oil blend in this recipe and took freshly chopped veggies to our Saturday event at Lake Eola – Project Dance Orlando. It was a warm day, and so I knew hydration was important. Once I dipped the sweet potato slices into the oil and placed this wonderful combination into my mouth, I was immediately taken! While this dip is excellent with cukes or celery or tomatoes, it is by far truly made for sweet potatoes. Since sweet potatoes are high in carbs like bread, and by allowing this anti-oxidant-rich veggie to soak in the dressing, it reminded me of the classic Italian bread dish – panzanella. Who needs bread when you’ve got sweet potatoes?! Much tastier and much more nutritious and soooooo easy. Hope you enjoy it as much as I do!

Sweet Potato Panzanella

• 4 cups peeled and sliced raw sweet potatoes

• 1/4 cup white wine vinegar

• 2 garlic cloves, minced

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon fresh rosemary, finely chopped

• 2 teaspoons nutritional yeast

• 1/4 teaspoon sea salt

• 1/8 teaspoon black pepper 

I like to cut my sweet potatoes into coin slices – about 1/4″ thick – and then quarter them. Place the sweet potatoes into a large bowl. Mix reminding ingredients in another bowl. Pour over the sweet potatoes, cover, and chill several hours to allow herbs to infuse and slightly soften the potatoes. Eat and savor!