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Restaurant week Sassoon's Sweetpotato Salad.

Sassool's Sweetpotato Salad

Recipe

Total Time 40 minutes
Servings 1
Calories 89 kcal

Ingredients
  

  • 2 large NC sweetpotatoes
  • ¼ cup extra-virgin olive oil divided
  • ½ cup baby spinach
  • ½ cup chopped celery
  • 1 tsp salt
  • 3 Tbsp raisins
  • 3 Tbsp cup red-wine vinegar
  • ½ red bell pepper
  • 1 tsp ground cumin
  • ¼ cup sliced green onion
  • ¼ cup minced fresh mint leaves
  • 1 minced jalapeño

Instructions
 

  • Preheat the oven to 375° Fahrenheit.
  • Cut the sweetpotatoes into bite-size pieces.
  • Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat.
  • Sprinkle with salt, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 25 minutes.
  • Remove and keep on the pan until ready to dress.

Make the dressing

  • While the potatoes cook--Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, jalapeno and mint.
  • Purée until smooth.
  • Toss the warm potatoes with the green onion and raisins.
  • Add ½ cup of the dressing, and toss to coat, adding more if necessary.
  • Taste and adjust the seasoning.
  • Serve immediately or at room temperature.

Nutrition

Serving: 0.5cupCalories: 89kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 242mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 5698IUVitamin C: 9mgCalcium: 21mgIron: 1mgNet Carbohydrates: 10g