If you are looking for a sweet potato casserole that is more like a dessert than a side dish--complete with marshmallows on top--this recipe probably wont impress you. But if you are looking for a delicious way to blend traditional flavor with a new flare while also lightening up things a bit, this dish is a WINNER. In fact, this dish is so popular in our family that we call it Sweet Potato Crack. lol Roasted Sweet Potato Salad Serves 8-12 3 -3 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces 3 tablespoons olive oil 1 teaspoon salt, plus more as needed 1 teaspoon fresh ground black pepper, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 cup green pumpkin seeds (pepitas) OR raw almond slivers 1 teaspoon olive oil 1 cup dried cranberries 1 cup chopped scallions/green onions (green and white) Dressing 6 tablespoons balsamic vinegar 1/3 cup mango chutney (we use Major Greys brand but whatever you find is great). 2 tablespoons Dijon mustard 2 tablespoons honey or agave 2 garlic cloves, minced 1/4 cup extra virgin olive oil Preheat oven to 375 degrees In a large bowl, toss the potatoes with the 3 Tbsp olive oil, salt, pepper, cumin and ginger. Tip into a lightly greased roasting pan and spread into one layer. Bake until the potatoes are fork-tender and golden brown, about 25 to 35 minutes. Meanwhile, add the pumpkin seeds/almond slivers to a cold skillet and cook over low heat, stirring, until toasted. Transfer the seeds to a small bowl, toss with 1 tsp extra virgin olive oil and season with salt and pepper. Set aside. Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heating on low until just lightly bubbling. Remove from heat and whisk in the olive oil. How to Serve: Some people enjoy this as a warm salad/side dish. If that appeals to you, do this: assemble salad by gently tossing the roasted potatoes with the cranberries and scallions. Add about half the dressing, or enough to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side. In my family, we make it ahead. In fact, you can make this dish the night before and its even BETTER. The flavors really meld. If that works for you, simply combine all the ingredients + dressing and add salt and pepper to taste. Then put it in the fridge until about 15 min prior to serving. Room temp is just great for this recipe! I hope you enjoy!
Posted on: Tue, 18 Nov 2014 20:43:20 +0000