Later On

A blog written for those whose interests more or less match mine.

Roasted Sweet Potato Salad with Red Pepper Vinaigrette

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This Mark Bittman recipe sounds extremely tasty, though I plan to make it with roasted kabocha squash instead of sweet potato.

Roasted Sweet Potato Salad with Red Pepper Vinaigrette

Makes: 4 servings

Time: About 45 minutes

Here is another potato-vinaigrette combo: The red pepper dressing is tart, sweet, and spicy, with a touch of cumin. This is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off. Recipe from How to Cook Everything Vegetarian.

4 large sweet potatoes [or 1 kabocha squash but into bite-sized chunks – LG]
1/2  cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar or sherry vinegar
1 medium red bell pepper, cored, seeded, and ­ quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest (optional)
1/2 cup sliced scallion
1/2 cup minced fresh mint or parsley leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste
1/4 cup raisins (optional)

1. Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces. [If you’re using the squash, you can try peeling it. I don’t bother: the peel softens as you roast it. – LG] Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

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 if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.

3. Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Written by Leisureguy

30 October 2010 at 2:17 pm

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