Cold roasted sweet potato salad?

wispalover

Thu, Sep 27 2012, 7:09 pm

I make this VERY often and it is yummy:

http://www.food52.com/recipes/....._nuts
This is an excellent side-dish or main course. It is perfect for your vegetarian guest when serving meat as a main at a dinner party. It's also delicious served warm or cold, so it's great...
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Recipe

This recipe serves 4

3 Sweet Potatoes

1 tablespoon Olive Oil

1 handful Parsley

1 handful Cashew Nuts

1/8 cup Sweet Chili Sauce

Salt and Peper to taste

1 Clove of garlic (optional)

Preheat the oven to 400F. Peel (or don't bother peeling, and just give the skins a good scrub) and chop the sweet potatoes into a one-inch dice. Mix in a bowl with olive oil to coat, add some salt and pepper and one chopped clove of garlic. Spread on a baking sheet, covered with parchment paper, and bake for 45 min, checking periodically to make sure that they don't burn. They should have a light toasted look when they're ready. Let the sweet potatos cool for about 10 minutes, then transfer to a serving bowl or platter, and drizzle with sweet chili sauce. Then scatter chopped parsley and toasted cashew nuts overtop, along with some freshly ground pepper. Bon Appetit! (Note: you can also cook the sweet potatoes by slicing them into rounds and cooking them on the barbeque for about 3-4 min per side, it's much faster, and looks very nice presented on a platter).

BTW- I make a different recipe as well, using the sweet potatoes almost as croutons. I call it my tropical salad- but I invented the recipe myself:
Tropical Pomegrante Salad

Serves 8

INGREDIENTS
SALAD ITEMS

2 heads romaine lettuce
3 large sweet potatoes, cut into very small cubes
1 large pomegrante, de-seeded
1/8 onion, very small dice
1/8 C craisins
Handful sweetened banana chips, crushed
1/8 C oil
onion powder
garlic powder
salt
pepper

PINEAPPLE VINAIGRETTE

1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt to taste

DIRECTIONS

SALAD
1, Preheat oven to 400.

2. Toss sweet potato with oil, onion powder, garlic powder, salt and black pepper. Spread onto cookie sheet and cook until browned and tender.

3. Combine rest of ingredients, add sweet potato when at room temperature.
4. Toss with pineapple vinaigrette. Serve Immediately.

PINEAPPLE VINAIGRETTE

1. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well