Recipe: Roasted Sweet Potato Salad with Red-Pepper Vinaigrette (blender)

ROASTED SWEET POTATO SALAD WITH RED-PEPPER VINAIGRETTE

4 large sweet potatoes, peeled and cut into bite-size pieces
1/2 cup extra-virgin olive oil, divided use
Salt and freshly ground black pepper
1/4 cup red-wine vinegar or sherry vinegar
1 medium red bell pepper, cored, seeded and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest (optional)
1/2 cup sliced scallion
1/2 cup minced fresh mint or parsley leaves
1 or 2 minced fresh chiles (jalapeno, Thai, serrano or habanero), or to taste
1/4 cup raisins (optional)

Preheat oven to 400 degrees F.

Place sweet potatoes on a baking sheet with sides, drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove pan; set aside.

Pour the remaining 6 tablespoons oil into a blender, along with the vinegar, bell pepper, cumin and zest (if using). Sprinkle with a little salt and pepper to taste. Puree until smooth.

Toss warm potatoes with the scallion, mint, chiles and raisins (if using). Add 1/2 cup of the dressing and toss to coat; add more dressing if necessary. Taste and adjust seasoning. Serve immediately or at room temperature.

Makes 4 servings
Source: How to Cook Everything Vegetarian