Saturday, November 12, 2005

Roasted Sweet Potato Salad with Sesame-Lime Vinaigrette

Cheap and cheerful for fall, particularly around Thanksgiving when yams are freely available. (In the US, at least, yams are sweet potatoes.)

For 4-6.

2 lbs sweet potatoes, peeled and diced
2 tbsp canola oil (or other light oil; I used peanut oil)
salt & freshly-ground black pepper
1 red bell pepper, diced
4 scallions/spring onions, sliced
3 tbsp chopped fresh cilantro (optional; turned out fine without it)

Preheat oven to 500°F—which on mine is full blast. Toss sweet potatoes in oil, salt, and pepper and roast in a shallow pan for 15 minutes, turning once. Caramelized edges are good here, don’t worry about blackened bits.

1 inch piece ginger, peeled and sliced (could use more)
2 cloves garlic (could use more)
juice 1 lime
2 tbsp canola oil (or whatever)
1 tbsp dark/toasted sesame oil
1 tbsp fish sauce
1 tsp brown sugar

Chop garlic and ginger in blender; add remaining dressing ingredients and blend.

Mix vegetables and dressing; serve warm.

(From Andrea Chesman’s The Garden-Fresh Vegetable Cookbook .)

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