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Salad:
Dressing:
Make the Salad:
In a roasting pan, combine the potatoes/yams, 3 tbsp. of the olive oil, rosemary, salt, pepper, cumin, and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, approximately 25 to 30 minutes.
Meanwhile, heat the remaining 2 tbsp. olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted.
Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
Make the Dressing and Assembly:
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.
Poster's Notes:
Posted by Aliza Fischman
Nutritional Info Per Serving: N/A
4 medium-sized sweet potatoes/yams, peeled and cut into 1" pieces
5 tbsp. olive oil
1 tbsp. fresh rosemary, finely chopped
1 tsp. salt, plus more as needed
1 tsp. black pepper, freshly ground plus more as needed
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup scallions, chopped, green and white
1 cup roasted red pepper, julienne
6 tbsp. balsamic vinegar
1/3 cup mango chutney
2 tbsp. Dijon mustard
2 tbsp. honey
2 garlic cloves, minced
1/4 cup olive oil
Preheat oven to 425°F.
Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
This is the other sweet potato recipe that Sara Moulton has on Food Network this morning. It looks beautiful and flavorful.