Pink-Eyed Pea and Roasted Sweet Potato Salad

• 3 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch-thick wedges
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme
• Sea salt and freshly ground black pepper
• 2 cups shelled fresh or frozen pink-eyed peas
• 1 roasted red pepper, peeled, cored, seeded, and diced (see Know-how for jalapeno peppers, page 281)
• 1/4 cup chopped fresh cilantro
• 1/4 cup sherry vinegar
• Zest and juice of 1 lime
• 1 shallot, minced
• 1 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Toss the potatoes with the olive oil, thyme, and salt and black pepper to taste.
3. Spread in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown around the edges.
4. While the potatoes are roasting, bring a saucepan of water to a boil and add salt.
5. Rinse and drain the peas, discarding any blemished peas or bits of pod.
6. Add the peas and cook until just tender, 8 to 10 minutes.
7. Drain, rinse until cooled completely, and drain again.
8. Remove the potatoes from the oven and let cool to room temperature.
9. Place the potatoes and peas in a large bowl, add the red pepper and cilantro, and mix.
10. Combine the vinegar, lime zest and juice, shallot, and sugar in a small bowl and stir to combine.
11. Add the olive oil in a slow, steady stream, whisking constantly, until incorporated.
12. Season with salt and pepper to taste.
13. Pour half the vinaigrette over the potato mixture and toss.
14. Taste for seasoning, adding more vinaigrette, if desired.
15. Serve or refrigerate in an airtight container until ready to serve.

sweet potatoes, extravirgin olive oil, thyme, salt, peas, red pepper, fresh cilantro, sherry vinegar, lime, shallot, sugar, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/pink-eyed-pea-and-roasted-sweet-potato-salad-383749 (may not work)