ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE

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Roasted Sweet Potato Salad With Red Pepper Vinagrette image

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.

Provided by AllergyGirl

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2

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