Roasted Sweet Potato Salad With Red Pepper Vinagrette

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  large sweet potatoes
• 1⁄2 cup olive oil
• 1⁄4 cup red wine vinegar
• 1  medium red bell pepper
• 2  teaspoons ground cumin
• 1  tablespoon orange zest
• 1⁄2 cup green onion (sliced)
• 1⁄2 cup mint (fresh, minced)
• 2  jalapenos

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.