This recipe gets the maximum flavor from each component: The sweet potatoes are roasted, which concentrates their sweetness while retaining a slight crunch. The vinaigrette gets a tangy boost from red pepper puree. (Any leftover vinaigrette can be refrigerated for up to 1 week.)
The salad is best when served on the same day it is prepared, but it can be made and refrigerated up to 2 days in advance.
- 2 small sweet potatoes (about 15 ounces)
- 5 tablespoons olive oil
- 1/4 cup chopped red onion
- 2 1/2 ounces jarred pimentos, drained (about 1/4 cup; may substitute roasted red bell peppers)
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
Preheat the oven to 425 degrees. Lightly grease a large baking sheet with nonstick cooking oil spray.
Peel the potatoes and cut into 3/4-inch to 1-inch cubes. Toss them in 2 tablespoons of the oil until evenly coated, then scatter them in a single layer on the baking sheet. Bake for 15 to 18 minutes or until browned on the edges; toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool completely, then add the red onion and toss gently.
Use a stick blender (or food processor) to puree the pimento, mustard, honey and red wine vinegar in a medium bowl until smooth. With the motor running, slowly drizzle in the remaining 3 tablespoons of oil to form an emulsion. Season with salt and pepper to taste.
When ready to serve, add half of the vinaigrette to the vegetables and toss gently to combine. Taste and add vinaigrette as needed.
From Molly Marino, a private chef in Potomac.
Tested by Mary Pat Flaherty.
Email questions to the Food Section at email@example.com.