Roasted Sweet Potato Salad With Red Pepper Vinagrette
- 4 large sweet potatoes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 medium red bell pepper
- 2 teaspoons ground cumin
- 1 tablespoon orange zest
- 1/2 cup green onion (sliced)
- 1/2 cup mint (fresh, minced)
- 2 jalapenos
- Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
- 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. Salt and pepper to taste, and puree until smooth.
- Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.
sweet potatoes, olive oil, red wine vinegar, red bell pepper, ground cumin, orange zest, green onion, mint, jalapenos
Taken from www.food.com/recipe/roasted-sweet-potato-salad-with-red-pepper-vinagrette-436221 (may not work)