Sweet Potato and Ginger Salad

KLHquilts's Note:

From "Everyday Foods" No. 23 (June 2005).

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 1/2 lbs sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons orange juice (fresh!)
• 1 tablespoon oil
• 1 tablespoon fresh ginger (minced)
• 2 teaspoons Dijon mustard
• 3 scallions, thinly sliced

Directions:

1. Preheat oven to 425.
2. Prepare sweet potatoes: peel and cut into 3/4" chunks.
3. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
4. In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
5. Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
6. Serve warm, cold, or at room temperature.

Reviews

[Carianne]

This was pretty good, I enjoyed it for breakfast, thanks!

[Soleil Luna]

This is a wonderful recipe..... I have made it for potlucks many times and people rave about it. I have a gas/convection oven which usually cooks rather fast but the sweet potatoes take a bit longer than stated to cook thoroughly. This recipe is simple to make and it is healthy. What could be better?