Spicy Sweet Potato Salad

Finely minced jalapeno counters the sweetness of the potatoes, which are roasted to bring out all of their nutty, caramel flavors.

Maggie Shi

Spicy Sweet Potato Salad

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    2 pounds sweet potatoes, peeled and cut into 3/4-inch dice 1 tablespoon real maple syrup
    Extra-virgin olive oil 1/2 teaspoon ground cumin
    salt 1 small jalapeno, seeds and ribs removed, finely minced
    2 tablespoons Dijon mustard 2 scallions, sliced, green parts only
    1 tablespoon white wine vinegar Freshly ground black pepper


    Prep: 20 min Total: 45 min
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    • 1

      Preheat oven to 425 degrees F.

    • 2

      Toss diced sweet potatoes with olive oil and salt; spread in a single layer on a baking sheet and roast 30 minutes, or until potatoes are soft.

    • 3

      Meanwhile, in a small bowl, combine mustard, vinegar, maple syrup and cumin.

    • 4

      Place roasted potatoes in a bowl; add mustard-vinegar dressing and mix well. Add jalapeno, scallion, salt to taste and a liberal sprinkling of black pepper and mix. Taste and adjust for seasonings before serving.

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