Finely minced jalapeno counters the sweetness of the potatoes, which are roasted to bring out all of their nutty, caramel flavors.
|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|
Preheat oven to 425 degrees F.
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.
Meanwhile, in a small bowl, combine mustard, vinegar, maple syrup and cumin.
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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