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

Ingredients

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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