What's Cooking?

Sweet potatoes are in season right now and always remind us of the holidays. Whether it is a delicious sweet potato pie with a dollop of lightly sweetened freshly whipped cream or the mashed sweet potato casserole with marshmallows on top, everyone has sweet potatoes as an offering at the holiday table.

This recipe is different. There is no added sweetness to the potatoes. They are not mushed within an inch of their lives. They are not bland. In other words, these are NOT your Grandma's sweet potatoes (no offense grandma.)

Warm Roasted Sweet Potato Salad

4 large Sweet Potatoes
Olive Oil
4 Tbs. Balsamic Vinegar
1 1/2 tsp. Dill Weed (or sometimes I use Thyme or Rosemary)
Salt & Pepper to taste
Garlic Powder to taste
2 Scallions, chopped (I use both the green and the white parts)


Peel and cube the sweet potatoes and toss them with oil.  Sprinkle them with coarse salt and roast in the oven at 400-450F for about 15-20 minutes.  (This all depends on how big your cubes are and how hot your oven cooks, so keep an eye on them.)  You want soft cubes.

While they are cooking, make your dressing.  Combine about 5 Tbs. or so of oil, vinegar, dill, pepper, pinch of salt, and garlic powder.  Taste and see what it needs.  Remember, your potatoes are pre-salted so the dressing may not need much salt.

While the potatoes are still warm, toss them with the dressing and the chopped scallions.



This is part of Miz Helen's Full Plate Thursday.