Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 400°f rinse and dry the sweet potatoes. wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. set aside to cool. when cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. add green onions and celery. set aside. combine the remaining ingredients in a large measuring cup. whisk well. pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes. if you like cilantro (i love it), add in a generous amount of leaves for color, aroma and flavor. serve at once, or refrigerate, covered, until ready to serve.

Target recipe: preheat grill (broiler) to a medium heat and brush the potato slices with the olive oil. season and grill for 10 minutes on each side until tender. arrange salad leaves, tomatoes and seeds on a platter. make the dressing by pouring into a jug and whisking well. drizzle over the salad leaves. place the hot potato slices on the salad and serve.