Do you have any New Year's Resolutions when it comes to food? Planning to eat healthier, lose some weight? Join the club. Isn't that on everyone's list? Mine is to eat less, period. And to start juicing.
And eat more sweet potatoes.
One thing I never tire of is sweet potatoes. And that's good cuz they are so darn good for you. Recently I made this salad from Mark Bittman. Since I'm the only one in the house that eats sweet potatoes (well, my dog Lucy likes them, too, but she gets them plain) I had leftovers for several days. Usually I get tired of leftovers by the second time around and will usually toss whatever hasn't been consumed by then, but not this! I kept eating it (4 days I think it was) until it was gone.
This salad is so good any time of year. Do make sure to serve this slightly warm or at room temperature.
Roasted Sweet Potato Salad
4 large sweet potatoes
1/2 cup extra virgin olive oil
salt and pepper
1/4 cup sherry vinegar
1 medium red bell pepper, quartered
2 tsp. ground cumin
1 Tbsp. grated orange zest (optional)
1/2 cup sliced scallions
1/2 cup minced parsley or cilantro (I like it with cilantro best)
1-2 fresh minced jalapeños
1/4 cup raisins (optional)
Turn on your oven and preheat to 400F. Peel potatoes and cut them into bite-sized pieces. Place on a baking sheet and drizzle with olive oil, toss. Add salt and pepper, toss again. Roast, turning occasionally until crisp and brown, approximately 30 minutes. If they aren't crisp and brown, keep roasting. Meanwhile, make the dressing.
Combine the oil, vinegar, bell pepper, cumin, zest, salt and pepper and puree in food processor.
When the potatoes are done, take them out and let them cool a little. Add them in a large salad bowl with the remaining ingredients. Toss with 1/2 cup of the dressing, coating everything. Add more dressing if necessary.
If you like things a little spicier, you could add a few roasted red pepper flakes.
