Roasted Sweet Potato Salad
LuAnn Unrue, Olympia
Sweet potatoes or yams roasted with onions, garlic and asparagus and dressed with a tart vinaigrette.
Serves 4 to 6
Preheat oven to 400 degrees. Chop unpeeled sweet potatoes into bite-size pieces along with the onions. Place in large bowl, drizzle with olive oil and sprinkle with salt, pepper and herbes de Provence. Place in a single layer on a sheet pan. If using garlic, roast cloves whole. You might have to do this in stages in order not to crowd the pan so the vegetables brown. Roast in the preheated oven for 15 to 17 minutes until just brown and soft. Set aside to cool. Roast asparagus or steam until crisp-tender.
Chop celery and parsley. Mix the vinaigrette ingredients in a jar and shake until combined. In large bowl combine cooled vegetables, celery, and parsley and pour just enough vinaigrette on to coat everything. Taste for seasoning. Serve cold or at room temperature.
Variation: Slice the potatoes into wedges and grill them along with the asparagus, onions (green or red) and garlic, wrapped in foil then grilled.