Roasted sweet potato salad

Indulge in the flavors of succulent roasted sweet potato salad. A tantalizing blend of colorful veggies with a zesty dressing, a chef's delight.

Ingredients:

• 910g sweet potatoes, peeled and cut into 1 1/2-inch pieces
• Olive oil
• Salt
• Freshly ground black pepper
• 1 large Maui onion
• 1/4 cup lime juice
• 1/2 cup macadamia nut oil

Instructions:

1. Preheat the oven to 180 °C. Coat the potatoes with a bit of olive oil, salt, and pepper. Arrange on a baking sheet and bake until soft and slightly crispy, approximately 40 minutes. Give the pan a gentle shake halfway through the cooking time to ensure even cooking.
2. Lay the onion on a generous piece of tin foil. Drizzle with a little olive oil and season with salt and pepper. Seal the foil securely around the onion and bake until tender and lightly browned, around 50 minutes to 1 hour. Let it cool down a bit. Once it's cool enough to touch, dice it and keep it on the side.
3. In a tiny bowl, mix together the lime juice and macadamia oil. Put together the potatoes and onions in a big bowl. Pour the lime juice mixture over and mix thoroughly. Season with salt and pepper to your liking.

Summary:

• Calories: 1558 kcal
• Fat: 80 g
• Protein: 16 g
• Carbs: 201 g
• Potassium: 3357 mg
• Magnesium: 250 mg