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Roasted Sweet Potato Salad with Warm Chutney Dressing Recipe

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This recipe for Roasted Sweet Potato Salad with Warm Chutney Dressing, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Tuesday, June 9, 2009


4 medium-sized sweet potatoes, cut into 1-inch pieces
5 tbl olive oil,
1 tbl finely chopped fresh rosemary
1 tsp freshly ground black pepper
1/2 tsp ground ginger
12 tsp ground cumin

1 cup raw green pumpkin seeds (also known as pepitas)
1 cup chopped scallions
1 cup julienned roasted red pepper
1 cup dried cranberries

6 tbl balsamic vinegar
2 tbl Dijon mustard
2 garlic cloves, minced
1/3 cup mango chutney
2 tbl honey
1/4 cup olive oil

Preheat oven to 425.
In a roasting pan, combine potatoes, 3 tbl of olive oil, rosemary, salt, pepper, cumin & ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 min.

Meanwhile, heat the remaining 2 tbl olive oil in a skillet over med-high heat. Add the pumpkin seeds and cook, stirring until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl combine the cranberries, scallions and red pepper - set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except the olive oil) in a small saucepan and heat. Remove from the heat and whisk in the olive oil. Assemble the salad by tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Personal Notes:
Personal Notes:
We served this salad at The Rice's Thanksgiving on Cape Cod. In 2007 we had 23 for dinner.




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