Sassool's Sweetpotato Salad
Sassool’s Sweetpotato Salad features roasted NC sweetpotatoes tossed with spinach, celery, raisins, and green onion, then dressed in a vibrant blend of olive oil, red-wine vinegar, mint, cumin, and jalapeño. Bold, fresh, and perfectly balanced, this salad is delicious served warm or at room temperature.
Servings: 1
Calories: 89kcal
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: 0.5cup | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 242mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5698IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg | Net Carbohydrates: 10g