Roasted Sweet Potato Salad With Red Pepper Vinagrette
"I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large sweet potatoes
- 1⁄2 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 medium red bell pepper
- 2 teaspoons ground cumin
- 1 tablespoon orange zest
- 1⁄2 cup green onion (sliced)
- 1⁄2 cup mint (fresh, minced)
- 2 jalapenos
directions
- Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
- Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
- Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.
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Reviews
-
I used this recipe 2 years ago for the first time & it's become a regular party & potluck dish ever since! Everyone loves it! It can sit out awhile without worrying about spoiling too! Its best room temperature but great cold, too! A couple times I had leftover summer corn, I sliced that off the cob & added it to stretch the amount, & it worked really well. Chickpeas, too. Note: I have very hardy, strong flavored mint in my garden so I add a little less than the recipe calls for. Don't ever omit it!
RECIPE SUBMITTED BY
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New mother and gardener with wheat, dairy, and soy allergies. Also hypoglycemic. Looking for some easy recipes to help me survive!
In addition, I'm interested in ways to live, eat and cook sustainably.
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