This is a "wake up your tastebuds" type salad - the sweetness of the potatoes gets kicked up a notch by the spicieness of the jalapeno pepper and cumin.
Ingredients:
2 Lb. sweet potatoes, peeled and cut into 3/4 inch dice
salt
1 tbls. white wine vinegar
1/2 tsp. ground cumin
2 scallions, sliced, green parts only
Extra virgin olive oil
2 Tbls. Dijon mustard
1 tbls. real maple syrup
1 small jalapeno, seeds and ribs removed, finely minced
Freshly ground black pepper
Directions:
Preheat oven to 425 degrees.
Toss diced sweet potatoes with olive oil and salt; spread in a single lahyer on a baking sheet and roast 30 minutes or until potatoes are soft.
Meanwhile, in a small bowl, combine mustard, vinegar, maple syrup and cumin.
Place roasted potatoes in a large bowl and add mustard-vinegar dressing and mix well. Add jalapeno, scallion, and salt to taste and a liberal sprinkling of black pepper and mix well. Taste and adjust for seasonings before serving.
This salad has "WOW"!:cool::cool:
Ingredients:
2 Lb. sweet potatoes, peeled and cut into 3/4 inch dice
salt
1 tbls. white wine vinegar
1/2 tsp. ground cumin
2 scallions, sliced, green parts only
Extra virgin olive oil
2 Tbls. Dijon mustard
1 tbls. real maple syrup
1 small jalapeno, seeds and ribs removed, finely minced
Freshly ground black pepper
Directions:
Preheat oven to 425 degrees.
Toss diced sweet potatoes with olive oil and salt; spread in a single lahyer on a baking sheet and roast 30 minutes or until potatoes are soft.
Meanwhile, in a small bowl, combine mustard, vinegar, maple syrup and cumin.
Place roasted potatoes in a large bowl and add mustard-vinegar dressing and mix well. Add jalapeno, scallion, and salt to taste and a liberal sprinkling of black pepper and mix well. Taste and adjust for seasonings before serving.
This salad has "WOW"!:cool::cool:
:D