Cold Bar Recipe
Roasted Molokai Sweet Potatoes and Chef’s Daily Chilled Creations.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cold Bar Ingredients
Method
Preparation Directions
- 1
Roasting the Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash and peel the Molokai sweet potatoes, then cut them into bite-sized cubes. Toss the cubes with olive oil, salt, and black pepper in a bowl. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 2
Chilling the Vegetables
While the sweet potatoes are roasting, wash and chop your seasonal vegetables into bite-sized pieces. Place them in a bowl and refrigerate until ready to serve.
- 3
Assembling the Cold Bar
Once the sweet potatoes have cooled to room temperature, arrange them on a large platter or serve them in individual bowls alongside the chilled vegetables. Include hummus and drizzle balsamic glaze over the top. If desired, sprinkle feta cheese and fresh herbs over the dish before serving.
