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Loved this recipe. I much prefer sweet potatoes savory rather than sweet and this recipe foots that bill. It is both hearty and refreshing. I did use cayenne instead of the hot pepper flakes so that it would evenly coat the potatoes. Also I found that my potatoes were fork tender at 15 minutes and was glad I checked because I did not want them mushy. I chilled the salad for ac couple hours to let the flavors marry and the leftovers were even better the next day. Thank you Reddyrat for sharing the recipe.
I wish I had taken a picture of this, because it was visually beautiful, with great color contrast. We lined a glass bowl with large romaine leaves and served the salad at basically room temperature. We had about a cup of leftovers, which were wonderful cold, too. My only complaint about the recipe is that I didn't register that the olive oil was divided, but it didn't matter. The optional red pepper flakes were very much a part of the great blend of flavors, and I added a sprinkling of hot sweet paprika powder to the sweet potatoes, too. The recipe is sinfully easy; the hardest part was peeling the sweet potatoes!
WOWIE!! this was great we ate it room temperture and it was great tommorrow we'll havethe leftovers chilled thanks for such a great recipe
THIS IS FABULOUS! Totally healthy and really flavorful - can't wait to eat the leftovers and see if they are good cold. Will definitely make again as I'm trying to incorporate more of these ingredients and cook FRESH!
So so so good!
This was simple and delicious! I will be making it often!
You wouldn't know if by reading the recipe, but wow, does this stuff pack a punch of flavor. I tripled the recipe to serve at a family gathering and had to email several people the recipe. This one is a keeper!
Excellent salad and easy to make