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Forum
-> Recipe Collection
-> Salads & Dips
greeneyes
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 Wed, Apr 22 2009, 1:55 pm
4 medium sweet potatoes, peeled & cut into 1 inch pieces - you should have about 6 cups of sweet potato (I like to cut them a little bit smaller than 1 inch)
1 red pepper, seeded & cut into 1 inch pieces
2 T. balsamic vinegar
4 tsp. olive oil
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
Dressing:
1 T. balsamic vinegar
1 T. olive oil
1 tsp. dijon mustard
1 T. maple syrup
1 tsp. minced garlic
4 scallions, thinly sliced
Preheat oven to 425 degrees. Line a large baking tray with foil & spray with cooking spray.
In a large bowl, combine the sweet potatoes, red pepper, vinegar, oil, basil, salt & pepper; mix well. Spread in a single layer on the baking sheet. Bake for 25-30 minutes or until golden. (I find that it takes longer than 30 minutes for the sweet potatoes to get nicely soft & browned.) Remove from oven & let cool.
Meanwhile, combine vinegar, oil, mustard, maple syrup, & garlic in a large bowl. Add sweet potatoe mixture and scallions & toss to mix well. Serve chilled or at room temp. Keeps for 2-3 days in the fridge.
(From Norene's Healthy Kitchen by Norene Gilletz)
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ra_mom
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Wed, Apr 22 2009, 3:06 pm
Thanks!
This looks perfect!
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toni
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Wed, Apr 22 2009, 3:09 pm
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Thanks, sounds great. I can't wait to try it.
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lamplighter
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Wed, Apr 22 2009, 3:21 pm
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wow, thanks - looks amazing!
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Mimisinger
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Wed, Mar 03 2010, 10:00 am
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Can I use regular mustard? I don't want to go buy another one.
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greeneyes
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Wed, Mar 03 2010, 11:50 am
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It would probably be good with regular mustard. I haven't tried it though.
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Coffee3
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Wed, Apr 28 2010, 9:16 am
sounds Very Yummy. Thank you, I would like to try it!
DH recently baked sweet potatoes. He added honey, raisins, and chopped walnuts leftover from Pesach. Dont have an exact recipe but it was wonderful!
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tryinghard
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Wed, Apr 28 2010, 9:21 am
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can you make it without the scallions or are they crucial to the flavor?
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random
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Wed, Apr 28 2010, 10:14 am
| tryinghard wrote: | | can you make it without the scallions or are they crucial to the flavor? |
I don't like scallions, so made it without. We loved it!
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suzyq
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Fri, Apr 30 2010, 5:21 am
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I just tried this one and it's great! Thanks!
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bubby
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Fri, Apr 30 2010, 11:49 am
I followed the directions, but they've been in the oven on 425 for 2 HOURS!!! They are just about done, thank goodness. I must get my fish in. 
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greeneyes
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Sat, May 01 2010, 8:49 pm
Random & suzyq, so glad you enjoyed this recipe! 
Bubby, so sorry you had that aggravation of it taking so long to bake. I haven't made this in a while, but I also remember being frustrated that it took so long in the oven. The next time I made it I cut the pieces smaller so that it wouldn't take as long. Was it at least enjoyed after all that? Hope so! 
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bubby
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Sat, May 01 2010, 8:54 pm
I loved it!! I displayed it a la George (a professional chef) - some angel hair pasta on a pretty china plate, then some of the sweet potato salad, topped by seared sea bass. It wasn't really professional like George does it, but it still looked nice.
So I had a lot left over & served it to the hungry bochrim who came for lunch. Much as they fell on it, it seemed to breed. I still have a lot left over. Guess what's for dinner tomorrow?
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greeneyes
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Sat, May 01 2010, 8:57 pm
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Oh good! Sounds delicious (mmmm seabass ) & so pretty!
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HindaRochel
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Sat, May 01 2010, 9:31 pm
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yummmy sounds so good. And I know the perfect couple to try them out on!
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bubby
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Sat, May 01 2010, 9:47 pm
Why do you think I did it??? 
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HindaRochel
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Sat, May 01 2010, 9:52 pm
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lol so when are you coming over I've got the soup warming on the stove!
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bubby
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Sat, May 01 2010, 9:53 pm
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Be there August 5-19th! What kinda soup????
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bnm
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Sat, May 01 2010, 9:59 pm
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is there anything I can substitute for the maple syrup or should I just buy a thingy of it cuz I'll be using it often?!?!?
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ra_mom
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Sat, May 01 2010, 10:01 pm
| bnm wrote: | | is there anything I can substitute for the maple syrup or should I just buy a thingy of it cuz I'll be using it often?!?!? | use honey.
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