Saturday, October 20, 2007

Roasted Sweet Potato Salad

This recipe generates more requests than any other. Everybody wants to know what's in it, and how to make it. It is such a unique twist to traditional sweet potatoes. I usually make it year-round to serve with with ham, but it is great for Thanksgiving as well. Give it a try.

If you are taking this somewhere, you can assemble each of the pieces and combine right before serving. This dish is great at room temp. It's a staple at potlucks.

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper (or use fresh for more crunch)

6 tablespoons balsamic vinegar
1/3 cup orange marmalade chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

--Adapted from Devon Delaney and Sara Moulton

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