Spicy Roasted Sweet Potato & Pineapple Salad
Prep time: 
Cook time: 
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Serves: 4 servings
  • 2 pounds sweet potatoes, peeled and chopped into ½-inch cubes
  • 1 tablespoon lard or bacon fat, melted
  • 4 cups diced pineapple, divided
  • 1 ¼ teaspoon sea salt, divided
  • 1-inch chunk ginger root, peeled and chopped
  • 2 tablespoons lime juice
  • ¼ teaspoon fish sauce
  • ½ cup chopped cilantro leaves
  • 2 tablespoons minced chives
  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. On one baking sheet, toss sweet potatoes with lard and 1 teaspoon sea salt. Spread 3 cups pineapple out onto second baking sheet.
  3. Bake sweet potato and pineapple for 40 to 45 minutes, tossing halfway through. Remove from oven and let cool slightly while you make the dressing.
  4. In a food processor, combine remaining 1 cup pineapple, ginger, remaining ¼ teaspoon sea salt, ginger, lime, and fish sauce until smooth.
  5. Transfer sweet potatoes and pineapple to a serving bowl and toss with spicy pineapple dressing, cilantro, and chives. Serve warm or at room temperature.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spicy-roasted-sweet-potato-pineapple-salad/