Roasted Sweet Potato Salad With Red Pepper Vinagrette

Be the first to review
READY IN: 50mins
Recipe by AllergyGirl

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a