Tuesday, May 04, 2010

Sweet Potato Salad

Sweet Potato Salad (Serves:6)

Cook time: 30 minutes


¼ cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
½ teaspoon smoked paprika
dash chili powder
1 teaspoon salt
½ cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
½ cup cilantro, chopped


1. Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

2. In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.

No comments: