I ran across this recipe from the Create show, Pati’s Mexican Table. It was a meat dish with chroizo and was cooked a different way. I really like the way it came out as a side. It is great warm, room temperature or even cold. It would be a tasty side dish to take to a gathering, especially a Thanksgiving or Christmas dinner. We had it with some brown rice and the last of our gypsy peppers, stuffed. A good mix of complimentary flavors.
Roasted Sweet Potato Salad
Serves 6-8 as a side dish
Equipment: Large pot for boiling potatoes & 9″ X 13″ pyrex dish for roasting potatoes
3 lb sweet potatoes peeled and diced 3/4″
3 T olive oil
1 C fresh orange juice with goodies
1/2 – 3/4 tsp light brown sugar
3/4 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 – 1 fresh jalapeno, minced depends on how hot you like it
1/3 C red onion, small dice
1/3 C cilantro leaves, washed and patted dry
Preheat oven to 400 degrees
Whisk together the olive oil, orange juice, brown sugar, kosher salt and black pepper. (Add a little white wine vinegar or white wine for a bite). Cover and set aside for at least 15 minutes to mellow. Taste and adjust flavors.
Boil some salted water in the pot and drop in the sweet potatoes and cook for about 10 minutes until a fork can just pierce a diced piece. Drain and put the slightly cooked sweet potatoes in the pyrex pan. Add the dressing and toss. Roast for about 30 minutes tossing them at least twice until they get just a little caramelized and just a little tender. Take out of oven and let sit for 15-20 minutes until all the dressing is absorbed.
Add the pepper, onion and cilantro and toss again. Serve slightly warm.
For a different flavor, don’t roast them as long, about 20-25 minutes. Instead of jalapeno, red onion and cilantro, use a sweet pepper, shallot and chiffoniered sage leaves, or use red bell pepper, scallion, mint and a Thai pepper. Add some orange zest.
I make this at least the day before in a pyrex dish that has a tight fitting blue plastic lid. Easy to stick in the fridge overnight and just let sit out the next day near the stove to warm up. It is actually better 1-2 days after making!