• 1 medium Sweet Potato
• 1 Navel Orange
• Butter Lettuce Leaves
• 1 Cipollini Onion
• ½ Lemon
• 4 Tbsp Olive Oil
• Sea Salt and Pepper

Preheat oven to 425 degrees.  Peel sweet potato and cut into ½” cubes, then lay pieces on cookie sheet or in baking dish. Drizzle with olive oil; season with sea salt and pepper.  Roast 30 minutes, until tender, flipping halfway through. While sweet potatoes are in oven, make a simple lemon vinaigrette with juice from half a lemon, 3 tablespoons olive oil, sea salt and pepper. Adjust acidity to your liking. Slice half a small red onion thinly and add to vinaigrette. Onion will marinate, softening the onion-y flavor a bit. Peel orange, slice into rounds and set aside. Tear lettuce into manageable pieces. After 30-35 minutes, when sweet potatoes are tender, remove from oven and cool a few minutes. Combine lettuce, sweet potatoes and orange slices with onions and vinaigrette; and toss.