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Sweet Potato Salad

Farm Fresh Roasted Sweet Potato Salad

A delicious, late-summer recipe featuring farm fresh produce: sweet potatoes, bell peppers, herbs and scallions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 0
Course: Salad, Seasonal, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 sweet potatoes large
  • 1/2 cup extra virgin olive oil divided
  • 1/4 cup red wine vinegar
  • 1 medium red bell pepper cored, seeded and quartered
  • 2 teaspoons cumin
  • 1 tablespoon grated orange zest
  • 1/2 cup scallions sliced
  • 1/2 cup fresh mint or parsley
  • 1 jalapeno chili minced
  • 1/4 cup raisins optional

Equipment

  • Blender

Method
 

  1. Preheat oven to 400 degrees Fahrenheit. Rinse and peel sweet potatoes. Slice into 1.5 inch pieces. Toss with 2 tablespoons olive oil and salt and pepper. Roast for 20-30 minutes, turning occasionally, until lightly brown on the outside and soft on the inside. Set aside and let cool.
  2. Add red wine vinegar, quartered red bell pepper, cumin, orange zest and remaining 6 tablespoons of olive oil into a blender and blend until smooth. Set aside.
  3. Chop scallions, mint or parsley and chiles. Add to cooled potatoes, along with raisins. Add half the dressing and toss. Continue adding dressing until it is to your liking. Taste and add additional salt and pepper if necessary. Serve chilled or at room temperature.
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