spicy sweet potato salad

Ingredients

• Sweet potato

  Raw, unprepared

  5 sweetpotato, 5" long or 650g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Red wine vinegar

  ¼ cup or 60g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Orange zest

  3 tsp or 6g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

Directions

1. Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two 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 six tablespoons of 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, .5 cup of 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.

Similar Foods

• Spicy Sweet Potato Hash and Eggs
• Vegan Spicy Pasta with Roasted Sweet Potatoes
• Sweet Potato & Lentil Salad
• Chipotle Sweet Potato Noodle Salad
• Bean and Sweet Potato Salad
• Sweet Potato Quinoa Kale Salad