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Ingredients
- 4 large sweet potatoes (2.5 to 3 lbs.)
- 6 tbsp. olive oil, divided
- 1/2 small red onion, sliced thin
- 1/2 cup frozen edamame, shelled and thawed
- 1 cup thinly sliced celery (about 3)
- 1/4 cup fresh parsley, chopped
- 1 tbsp. fresh chives, minced
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- salt and pepper to taste
Details
Preparation
Step 1
Peel sweet potatoes and cut into 1 in. cubes. Heat a large skillet over med.-high heat; add 1 tbsp. olive oil. Arrange half the cubes in a skillet in a single layer. Reduce heat to medium. Cook potatoes, covered 4-5 min. or until tender, stirring halfway. Transfer potatoes to a plate and repeat the process with the remaining cubes.
Combine onion, edamame, celery, parsley and chives in a large bowl. Add potatoes and mix, set aside.
Whisk lemon juice, mustard and last 4 tbsp. olive oil in a small bowl, cover potatoes and mix gently. Season with salt and pepper.
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