RECIPE: Roasted Sweet Potato Salad

cookingrvcNovember 1, 2009

A friend of mine recommended this last year. It looks like a nice side for Thanksgiving or any Fall dinner.

Sue

Here is a link that might be useful: Roasted Sweet Potato Salad

Thank you for reporting this comment. Undo
woodie2

Sue, that sounds delicious and great for Thanksgiving. I have a recipe too, its different but also delicious, really a main dish but you just reminded me - from Debbie814 -

Sweet Potato Salad with Black Olives, Chorizo, and Feta Cheese

6 oz feta cheese
1/2 teaspoon dried red pepper flakes
2 fresh rosemary sprigs broken up into smaller sprigs
2 tablespoons extra virgin olive oil
8 oz chorizo, sliced
1/2 cup black olives, pitted and chopped
6 1/2 oz baby spinach, washed and dried
1 1/4 sweet potatoes, peeled and cut into wedges
3 tablespoons sherry vinegar

Directions:
There is no dressing as such for this dish because the roasting chorizo produces a wonderful paprika-scented oil. The juices should be really hot so they wilt the spinach slightly. With the sweet potato, meaty chorizo, and salty cheese, this is much more than a salad.

1. Preheat oven to 375 degree F.
2. Place sweet potatoes in a roasting pan, drizzle with the olive oil, and sprinkle with the rosemary and red pepper flakes. Roast for 10 minutes until beginning to soften.
3. Add the chorizo and roast for a further 15 minutes until the chorizo is crispy and the sweet potato is softening and blackening nicely.
4. At the end of the cooking time, drizzle over the vinegar and return to the oven for a further 5 minutes.
5. Transfer the spinach to bowls and top with the sweet potato, chorizo olives, and feta. Drizzle the juices from the roasting pan over the salad and stir well before serving.

Recipe courtesy of One-Bowl Meals by Tonia George
Debbie814 - New York, Zone "5"

    Bookmark   November 1, 2009 at 9:08AM
Thank you for reporting this comment. Undo
jessyf

Sue, I'm taking the liberty of posting your linked recipe - from Foodnetwork - I get major pop-ups and too much distracting bling.

Roasted Sweet Potato Salad with Warm Chutney DressingRecipe courtesy Devon Delaney

Show: Sara's SecretsEpisode: Favorite Thanksgiving Sides

Rated: 5 stars out of 5
Cook Time:30 min
Level: Easy
Yield: 8 servings
ipe

Ingredients

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
Dressing:
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil
Directions
Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

    Bookmark   November 2, 2009 at 8:00AM
Sign Up to comment
More Discussions
LOOKING for: elephant garlic recipes?
i grew a bunch and now i don't know what to do with...
Molly Adams
RECIPE: Sauce for Meat
Years ago my Grandmother use to do a lot of canning....
darrah
RECIPE: Nut filled crescent rolls
Hi all, when I was a young girl, my mom would get together...
dspen
RECIPE: Help! Flan
Friend from Dominican Republic served and gave me this...
glenda_al
RECIPE: Looking for: Date Nut Bread Recipe
I've tried a few recipes and have often been disappointed....
prairiemoon2 z6 MA
Sponsored Products
American Cocktail Book
$19.95 | FRONTGATE
Cuisinart ICE-30BC Pure Indulgence 2 Quart Frozen Yogurt-Sorbet Ice Cream Maker
$89.95 | Hayneedle
Cyril Vase w/ Flowers - KleinReid
$308.75 | HORNE
Rachael Ray Serveware Sittin' Pretty Egg Tray - Orange Multicolor - 53104
$16.99 | Hayneedle
All-Clad Electric Grill/Griddle - TG806C51
$299.99 | Hayneedle
Nespresso Citiz & Milk Espresso Machine
$299.00 | FRONTGATE
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™