Dinner Tonight: Sweet Potato Salad With Caramelized Onions And Guajillo Chile Dressing Recipe

• 3/4 cup canola oil
• 2 dried guajillo chiles, stemmed and seeded
• 2 garlic cloves, peeled and quartered
• 1/4 cup sherry vinegar
• 1 large red onion, chopped
• 3 medium sweet potatoes, peeled and cubed
• Salt

1. In a skillet set over medium heat, pour in the canola oil. When hot, add the chiles and garlic. Cook until they are fragrant, about 30 seconds. Turn off the heat.
2. Remove only the chilies and toss in a blender with the vinegar. Process until chiles are broken up. When the oil and garlic have cooled somewhat, about five minutes, add the oil and garlic until the blender. Process until smooth. Season with salt.
3. Set the same skillet over medium heat, add a little oil if there is none left, and toss in the red onion. Cook, stirring occasionally, for about 9 minutes, or until nicely caramelized. Toss in the sweet potatoes and half of the dressing. Stir together and then cover. Cook for 10 minutes or until sweet potato is soft.
4. It can be eaten immediately as a filling for tacos, or left to cool and tossed with lettuce and the rest of the dressing. Either is delicious.

canola oil, guajillo chiles, garlic, sherry vinegar, red onion, sweet potatoes, salt

Taken from www.seriouseats.com/recipes/2008/05/sweet-potato-salad-with-caramelized-onions-and-guajillo-chile-dressing-recipe.html (may not work)