Roasted Sweet Potato Salad Recipe
Recipe Description:
Slightly smoky, salty and sweet with a little kick. The side to replace the ewwy gooey marshmallow sweet potatoes. flavors take a few hours to marry, so this is best to make a day or two ahead. An excellent thanksgiving side dish.
Recipe
Instructions:
Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 30 minutes. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover and refrigerate until chilled.
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