Spicy Sweet Potato Salad
The combination of sweet with subtle heat and smokiness adds amazing depth of flavor. In place of goopy mayo, this vibrant and colorful salad has a zippy vinaigrette which is a sure crowd-pleaser.
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 celery ribs, diced
1/2 cup diced green onion
1/3 cup diced yellow or red bell pepper
3 tbsp chopped fresh parsley
3 tbsp Jalapeño Olive Oil, divided
1/3 cup Olivewood Smoked Olive Oil
1 tsp Dijon mustard
sea salt and fresh cracked pepper to taste
1/4 cup chopped fresh parsley
In a bowl, toss the sweet potatoes with 2 tablespoons of Baklouti Green Chili Olive Oil, then season with salt and pepper. Arrange potatoes in an even layer on a cookie sheet. Bake at 400°F for 25 minutes or just until tender. Be careful not to overcook them because you want the potatoes still firm enough to hold together and not fall apart in the salad.
While the potatoes are cooling, whisk together the dressing by combining the Cinnamon Pear Dark Balsamic Vinegar, Olivewood Smoked Olive Oil, remaining tablespoon of Jalapeno Olive Olive Oil, Dijon mustard and a pinch each of salt and pepper.
In a bowl, combine the roasted sweet potatoes, celery, green onion, and bell pepper. Dress with vinaigrette and toss gently to coat. Garnish with parsley.
