Monday, January 23, 2012

Roasted Sweet Potato Salad with Basil

I've never met a sweet potato I didn't like. From candied sweet potatoes to casseroles and even to cupcakes, I love them all. But this time, I was kind of feeling like it would be nice to set aside the sugary sweet and go for something a little more savory. I wanted to keep with my latest "fresh and light" mood, so I decided to do a yummy salad. And here it is! Just a few fresh ingredients, tossed with a simple home made vinaigrette and there you have it. It was SO delicious! Perfect for a light lunch. I think I need to make this again.
 Hope you like it!

4-5 large sweet potatoes or yams
a few glugs of canola oil
salt and pepper
1/2 cup chopped red bell pepper
1 tbs chopped scallion
big handful of fresh basil, chopped
Dijon Vinaigrette

 Heat oven to 400F.
Peel sweet potatoes and cut them into chunks. In a large bowl, toss them with the canola oil and season generously with salt and pepper. Arrange them in one layer on a baking sheet. Bake for 30 minutes or until tender. Cool completely. In the meantime, chop the bell pepper, scallion, and basil, and make the vinaigrette. Toss everything together and serve. That's it!

For me, the key to this dish is the fresh basil. Be generous with it!
This is actually better if you make it in advance, just enough to let the flavors get to know each other a little.
Be careful not to add too much of the green onion. As much as I usually say "more is more", in this case, it can easily overpower the whole salad. You just need a little hint of onion flavor!

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