by Caitlin Saniga
- 2 cups 1-inch cubes peeled sweet potato, from 2 medium sweet potatoes
- 1 cup frozen shelled edamame
- 1/4 cup kalamata olives, sliced
- 1 garlic clove, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cashew halves
- 2 scallions, chopped
Bring a medium pot of salted water to a boil over medium a heat. Add the sweet potato and cook until not quite tender when pierced with a fork, 8-10 minutes. Add the edamame and cook 3 minutes longer. Strain and add the olives. Set aside.
Prepare the vinaigrette by whisking together the garlic, balsamic vinegar, olive oil, salt and pepper. Pour over the sweet potato mixture and toss to combine.
Top with cashews and scallions. Serve warm or at room temperature.