I was in search of something unique, refreshing, and with a little kick to it. And it needed to be a salad. Boom. THIS popped up and I accepted the challenge.
Easy as can be (the 'hardest' part was peeling all the potatoes), and freaking tasty as all get-out. I doubled the recipe as I was taking it to a dinner gathering and needed enough for 8. There was more than enough, and lots of extra dressing. Which is good, because I like leftover deliciousness, and I really, really dig the red pepper vinaigrette. Mmm, mmm, mmmmmm.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Note: 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. The recipe, as is below, makes about 4 servings.
4 large sweet potatoes
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1/2 cup sliced scallion
1/2 cup minced fresh 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. 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, parsley, 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.