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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Sweet Potato Salad Recipe

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This recipe for Roasted Sweet Potato Salad is from Family & Friends Cookbook Edition 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 jumbo sweet potatoes, peeled, cut into 1" pieces
2 T olive oil
1/2 t salt
1/2 t pepper
1 15 oz can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced
1 c frozen corn, allowed to thaw
1 med red pepper, seeded and diced
2 stalks celery, sliced
1/2 c cilantro, minced
2 T honey
2 T Dijon mustard
2 T lemon juice
2 T olive oil
1/2 t salt
1/2 t pepper
Pinch cayenne
Directions:
Directions:
Preheat oven to 400 degrees. Mix potatoes, salt, pepper and 2 T olive oil in plastic bag and toss to coat evenly. Bake 30-45 minutes until fork tender. Halfway through baking flip potatoes to ensure even cooking.

To large bowl, add beans, corn, peppers, celery onion, and cilantro. Set aside.

To a medium measuring cup, add honey, olive oil, lemon juice, mustard, salt, pepper and cayenne pepper. Whisk to combine. Taste and adjust seasoning as necessary.

Once potatoes have cooled, combine with remaining vegetables. Add dressing and toss lightly to combine. Potato salad can be served warm, room temperature, or cold. Best if chilled 24 hours before serving.
Personal Notes:
Personal Notes:
I utilize twice the number of potatoes, 1/2 beans, and add additional honey to the dressing. This is good for Fall potlucks.

 

 

 

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