One word defines this sweet potato sardine recipe: obsessed.
Because I love sardines – and they’re a great source of heart healthy omega 3’s – I am always incorporating them into my meals. Plus they make an extremely easy lunch/dinner given that you only have to open the can and voilá – no cooking required. But at one point I became slightly bored of always eating them plain (though I did add a few ingredients here and there when I was feeling adventurous).
One day, after browsing a tuna mayo recipe it dawned on me that I could easily substitute the tuna for sardines – duh! So I promptly gathered my ingredients and off I went to concoct this new recipe that I ended up eating 3 days in a row. It is that delicious.
It’s also super versatile – you can make it for lunch, dinner or as a fancy appetizer to wow your guests. Without further ado… here it is:
- 1 can of wild sardines
- juice of 1/2 lime
- 1 tsp of dill (or to taste)
- 1 bunch of green onion, chopped
- 2 tbsp of Primal Kitchen Avocado Oil Mayonnaise
- a bunch/handful of fresh cilantro
- pinch of sea salt and pepper
- 1 small organic sweet potato
- Preheat the over to 400F.
- Wash the sweet potato throughly. Dry and cut it into thin slices.
- On a baking sheet, place the sweet potato slices and bake for 20 minutes.
- While the sweet potato is in the oven, begin preparing the Sardine Mayo.
- One a small/medium bowl, mix all of the Sardine Mayo ingredients throughly until a paste is formed.
- Once the sweet potatoes are ready, remove from oven and place it on a plate.
- Using a spoon, scoop the Sardine Mayo paste and spread it gently on the sweet potato slices, one by one.
- Add any veggie side you want.