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# Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves. |
# Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves. |
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# In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste. |
# In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste. |
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[[Category:Featured Bloggers]] |
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[[Category:Southwestern Recipes]] |
[[Category:Southwestern Recipes]] |
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[[Category:Sweet potato Salad Recipes]] |
[[Category:Sweet potato Salad Recipes]] |
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Revision as of 22:51, 5 February 2010
Southwest Sweet Potato Salad
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 6
Description
I could eat sweet potatoes every day, easily. Here’s another recipe, great for spring and summer, perfect for picnics as there’s no pesky mayo to worry about, and sure to be a healthy hit.
Ingredients
- ¼ cup red wine vinegar
- 5 garlic cloves, 2 minced and 3 peeled but whole
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- dash chili powder
- 1 teaspoon salt
- ½ cup extra-virgin olive oil
- 3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
- 2 poblano peppers, seeded, roasted, skinned and diced*
- 2 cups corn
- 2 red bell peppers, diced
- 3 scallions, chopped
- ½ cup cilantro, chopped
Directions
- Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.
- In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.