Thursday, March 3, 2011

Roasted Sweet Potato Salad

Serves 6
3 pounds red-skinned sweet potatoes
¼ cup extra virgin olive oil
Sea salt

Arrange an oven rack at lower position and preheat oven to 450 degrees. Line a large baking sheet with tin foil. Peel sweet potatoes and cut into 1-inch cubes to yield 8 cups. Spread cubes on baking sheet, and drizzle with olive oil. Toss well so that all cubes are lightly coated. Sprinkle 2 teaspoons sea salt over potatoes.

Roast potatoes, stirring every 10 minutes, until cubes are brown around the edges and tender. Watch carefully, as they can start to burn quickly. Transfer potatoes to a serving bowl and let cool to room temperature.


2 tablespoons lime juice
2 teaspoons grated lime zest
2 tablespoons honey
A pinch of sea salt

Whisk together the lime juice, zest and honey in a small bowl. Pour over potatoes and toss gently to mix. Taste and season with more sea salt and lime juice, if needed. (Salad can be assembled 30 minutes ahead; leave at room temperature.)

¼ cup chopped fresh cilantro or flat leaf parsley.

When ready to serve, sprinkle salad with cilantro or parsley.

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