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Roasted Sweet Potato Salad with Red Pepper Vinaigrette

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BY Mark Bittman

PUBLISHED December 14, 2021

Unlike some potato salads, this one is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off.

 

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Roasted Sweet Potato Salad with Red Pepper Vinaigrette

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Makes 4 servings 1x

Time about 45 minutes

Units Scale

Ingredients

  • 4 large sweet potatoes
  • 8 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup red wine vinegar or sherry vinegar
  • 1 red bell pepper, cored, seeded, and quartered
  • 2 teaspoons ground cumin
  • 1 tablespoon grated orange zest
  • 1/2 cup sliced scallions
  • 1/2 cup minced fresh mint or parsley
  • 1 or 2 fresh minced chiles (like jalapeño, serrano, or habanero), or to taste

Instructions

  1. Heat the oven to 400°F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until you’re ready to dress the salad.
  2. Make the dressing while the potatoes roast: Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and orange zest. Sprinkle with a little salt and pepper. Purée until smooth.
  3. Toss the warm potatoes in a large bowl with the scallions, mint, and chiles. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve right away or chill for up to several hours.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

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