Alright, so as promised here is the delicious sweet potato salad I’ve had dancing across my tongue in a few meals. I was a little concerned before I tried it because it doesn’t smell like something I would like. oooooooooh, but my nose LIED. It definitely has some unique combinations for flavoring, but it’s delicious. A couple of things to consider: I don’t think it’s intended to make it to the fridge, it’s definitely best freshly made. If you do have leftovers (like we did) I would suggest keeping the scallion, mint, chiles, and raisins (if using) on the side, as well as the dressing… it definitely creates a softer mush as they chill together. Paul and I didn’t mind though… It’s still delicious. But if you are a texture freak…. those are things you may wish to consider…. Plus the raisins absorb moisture and turn into juicy not-grapes. hahaha. Now that I’ve talked everyone out of this…. GO TRY IT! 😉
SPICY SWEET POTATO SALAD
4 large sweet potatoes
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste
1/4 cup raisins (optional)
Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.
Yield 4-6 servings
Cook Time About 45 minutes
PHOTO AND RECIPE CREATOR since I’m merely a thief. Got to give credit where credit is due!