"A light but filling and flavorful salad that is perfect for picnics and cookouts"
3 -4 large
sweet potatoes, peeled and diced
bell peppers, seeded and diced
sesame seeds, toasted
extra-virgin olive oil
fresh ground pepper
Preheat oven to 400. Toss peeled, diced sweet potato chunks in canola oil, sesame oil, cumin, coriander, paprika, curry powder and salt until thoroughly coated. Spread evenly in jelly roll pan or large baking stone and roast in oven until lightly browned, around 20 minutes. Set aside to cool.
While sweet potatoes roast:.
--Prepare bell peppers, scallions, sesame seeds and cilantro, set aside.
--Combine extra-virgin olive oil, lime juice, salt, cumin and pepper in jar or dressing cruet; shake well to combine. Set aside.
When sweet potatoes are room temperature, combine them in large bowl with bell peppers, scallions, sesame seeds and cilantro; add dressing and mix thoroughly. Can be served at room temperature or chilled.