Sweet potato salad with cranberry vinaigrette or peanut and sorghum vinaigrette
Instructions:
- 4 medium sweet potatoes (about 2 pounds);
- 2 tablespoons extravirgin olive oil;
- Kosher salt, to taste;
- 2 tart apples, cored and thinly sliced or cut into matchsticks;
- 1⁄2 cup flat-leaf parsley, coarsely chopped;
- 1 cup toasted pecan pieces or chopped peanuts, depending on the vinaigrette;
- Cranberry Vinaigrette
or Peanut and Sorghum Vinaigrette
; - Ground black pepper, to taste.
- Preheat the oven to 425 F.
- Peel the potatoes and cut them into bite-sized chunks. Toss the potatoes with the oil to coat and spread in a single layer on a foil-lined baking sheet. Roast until tender and the edges are beginning to brown, about 20 minutes. Season with salt while the potatoes are still hot so it will stick. Set aside to cool to room temperature.
- Transfer the potatoes into a large bowl. Add the apples, parsley, and nuts. Pour enough vinaigrette over the salad to moisten the ingredients and toss lightly to coat. Season with salt and pepper and serve at room temperature.