Oven Roasted Stuffed Sweet Potato Garden Vegetable Salad

Serves 4 | Finish in 55 minutes

Oven Roasted Sweet Potato Stuffed with Litehouse Opa Ranch Garden Vegetable Salad by Chef Jill Davie.



2 medium sized sweet potatoes

¼ cup broccoli florets

12 sugar snap peas

1 ear corn, halved

2 baby bell peppers, stemmed, seeded, and sliced into ¼ inch rings

½ cup Litehouse® OPA Ranch


Preheat oven to 400 degrees.

Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender, about 45 minutes.
Fill a medium sized pot 1 inch deep with water and bring to a boil. Add the corn to the pot, cover and cook for five minutes.  Remove the corn and allow it to cool. Use a sharp knife to cut the kernels from the corn. Place the kernels in a mixing bowl.

In the same pot, replace the water and bring to a boil with one teaspoon of salt. Add the broccoli, cover and cook for four minutes. Toss in the sugar snap peas and replace the lid for thirty seconds. Strain the broccoli and peas in a colander. Rinse them with cold water and allow them to drain.

Cut the sugar snap peas into one inch diagonal pieces. Add them to the bowl along with the broccoli and the bell pepper. Add four tablespoons of Litehouse Opa Ranch Yogurt to the bowl and toss. Season with salt and black pepper to taste.

Place each half of sweet potato on a plate. Top each potato with a quarter of the salad. Pour the remaining Litehouse Opa Ranch Yogurt on top of each serving.

the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket

  1. Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
  2. Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.

in a medium sized bowl, mix the broccoli, corn, Litehouse dried herbs**** and ranch yogurt.  Season to taste with salt and pepper.

Cut each potato in half lengthwise and place the halves on four plates. Top each potato with the mixed garden salad and serve.

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