Roasted sweet potato with dandelion greens



Step 1

Preheat the oven to 425 degrees F. Wrap the sweet potatoes in foil and bake until fork-tender, about 45 minutes.

Step 2

Meanwhile, make the dressing: In a large bowl, whisk together the tangerine zest and juice, olive oil, and crushed red pepper. Season to taste with salt and pepper, then stir in the dates.

Step 3

Cut the dandelion greens crosswise so they are the length of the sweet potatoes (you want them to fit nicely on top).

Step 4

When the sweet potatoes are cool enough to handle, slice them open in half lengthwise, then break up the flesh with a fork. Toss the dandelion greens in the dressing, taste and adjust seasoning, then place on top of the sweet potato halves. Drizzle any extra dressing over the sweet potatoes.

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