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Sweet Potato with Pickled Zucchini

Author: Leith Hill, Wisdom Foods CEO & owner of Ellary’s Greens


  • 1 large sweet potato cut in 1” medallions
  • 2 oz raw zucchini skin on/unpeeled
  • 1 oz fresh lime juice
  • 4 sprigs fresh cilantro roughly chopped
  • Pinch of salt to taste


  • Wash the outside of the sweet potato and scrub it gently to remove any dirt, if necessary.
  • Cut raw sweet potato into medallions 1” thick and place on a greased cookie sheet.
  • Bake the sweet potato at 350° F for 30 minutes or until tender.
  • While sweet potato is baking, thinly slice the zucchini (by hand or on a mandolin), then add the lime juice to the zucchini plus pinch of salt (to taste).
  • Once the sweet potato medallions are tender and golden brown, place them on a plate and top with 4-5 slices of pickled zucchini.
  • Garnish with fresh cilantro and ENJOY!