2medium Sweet Potatoeslarge diced, skins on and roasted until fork-tender
1/2CPearl Onionscooked or roasted
1/4CCorncooked or roasted
FOR THE DRESSING:
1LemonJuice & Zest
4-5Tbl of Oil
Salt and Pepperto taste
Preheat the oven to 375 degrees.
Wash the sweet potatoes well, as we will be leaving the skins on. Slice lengthwise and cut into large diced pieces. Try to keep uniform in size so they will roast evenly.
We sliced just the top off a whole head of garlic, drizzled with olive oil and seasoned with salt and pepper. Then wrap in foil and roast along with the sweet potatoes. They will be sweet and tender and you can just squeeze the cloves right out. We only used three cloves for the dressing but the remaining cloves make a great spread on crostini!
Roast sweet potatos until fork-tender.
If you'd like, you can also roast the corn and pearl onions. Just keep a close eye as they will cook much more quickly than the potatos or garlic.
Cook the farro according to the directions on the package. Allow to cool.
Mash the three cloves of garlic with a bit of salt and add to a small bowl. Add the juice of 1 lemon and its zest. Whisk in the oil to make a vinaigrette. Set aside
Allow the potatos to cool slightly enough to handle.
Toss together the sweet potatos, corn, farro and onions.
Serve topped with radish sprouts and the garlic lemon vinaigrette.
Taste for seasoning. Add salt and pepper, to taste.