Caesar Salad with SweetPotato Croutons


  • 1 1/2 pounds sweetpotatoes, cubed
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2 Anchovies
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 bunch romaine lettuced, torn into bite size pieces
  • 2 ounces parmesan cheese, cut into thin slices


In a large skillet, sauté SweetPotatoes with garlic in 2 Tbsp. olive oil until golden on both sides and cooked through. With slotted spoon, remove SweetPotatoes and keep warm. In processor or blender, combine oil from skillet, remaining 2 Tbsp. oil, grated Parmesan cheese, lemon juice, anchovies, mustard, and Worcestershire sauce. Blend well. In a large bowl, combine romaine and sliced cheese. Pour dressing over; toss to blend. Top with SweetPotato “croutons.