Roasted Sweet Potato Salad

This is really different. I kept hearing about sweet potato salad…and I was intrigued BUT I didn’t want to read a recipe to figure it out. I had a certain taste I was going for….

This was it. It is so different and so good!  It encompasses all the flavors you can imagine: tangy, sweet, sour, spicy….The flavors just sort of hit you in layers, one after another, ending with a smoky heat from the chipotle.

And then…the textures! tender, chewy, crisp, crunchy…. the dressing pulls everything together. Balsamic, brown sugar, chipotle and vanilla. Truly incredible.

If you live in a warm climate I can definitely see this on your Thanksgiving Table. Added bonus? Since it is a salad you can make it about 2 days ahead of time and it will be perfect on the BIG day. Gotta love it. If you are foin to make it ahead of time use less chipotle. The chipotle will get spicier as it stands.

Roast Sweet Potato Salad

• 5 Sweet potatoes, peeled and cut int 4ths or 8ths
• Olive oil for drizzling
• 3 stalks of celery
• 1 honey crisp apple (may substitute Granny Smith), chopped (leave the peel on)
• 1 cup chopped pecans pr almonds
• 1 onion peeled and chopped
• 1/4 cup chopped candied ginger
• Salt and pepper to taste
• Vanilla Balsamic Vinaigrette

1. Preheat the oven to 400F
2. Place sweet potatoes in an oiled pan and drizzle with oil. Roast until slightly caramelized and done, about 45 minutes.
3. Let cool
4. Add the sweet potatoes and the rest of the ingredients to a large bowl. Toss lightly, serve or chill for up to three days.

Vanilla Balsamic Vinaigrette

• 1/4 cup Balsamic
• 1/4 cup organic spiced cider
• 1/3 cup light oil (walnut, peanut, etc)
• 2 tbs brown sugar
• 2 tbs honey or maple syrup
• 1 tsp. bourbon vanilla
• 1/4 tsp cinnamon
• Pinch of cloves
• 1 large chipotle in adobo sauce,  mashed

1. Whisk ingredients together and allow to stand for 20 minutes.
2. Pour over salad and allow to stand for at least an hour or up to three days.

images: marye audet

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