I will be sharing recipes like this one, plus tons of tips on how to increase the nutrition value of your meals and lose weight at my group program Freedom Weight Loss. 

This has got to be my favourite salad topper! These yummy croutons are sweet, slightly chewy, and add a whopping nutritional punch to your salad. They also happen to be super easy to make.

Yields about 4 cups

4 large sweet potatoes, diced into 1/4” chunks
1/4 cup nut milk or non-dairy milk
1 tbsp tahini (omit on Pesach if you don't use kitniyot)
Salt and pepper to taste

- Preheat oven to 400 degrees
- Toss all ingredients very well in a large bowl so that vegetables are coated with non-dairy milk and tahini.
- Line 2 cookie sheets with parchment paper. Spread sweet potatoes in a SINGLE layer over the cookie sheets.
- Bake 1/2 hour, then switch position of cookie sheets, moving the one that was on the bottom to the top and the one that was on the top to the bottom.
- Bake for another 1/2 hour.
- Sweet potatoes should be roasted and have reduced in volume.
- Store in airtight container in the fridge for up to 4 days.

I will be sharing recipes like this one, plus tons of tips on how to increase the nutrition value of your meals and lose weight at my group program Freedom Weight Loss. 

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