Roasted Sweet Potato Salad With Citrus Vinaigrette

Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.

Roasted Sweet Potato Salad With Citrus Vinaigrette

Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).

• YIELD: Makes 4 servings
• COURSE: Salads

Ingredients

• 1 pound medium-size sweet potatoes, peeled and cut into wedges
• 1 medium-size sweet onion, cut into wedges
• 1 tablespoon olive oil
• 1 garlic clove
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 1 (5-oz.) package fresh mâche, thoroughly washed
• Citrus Vinaigrette

Preparation

• 1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.
• 2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
• 3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.

Southern Living
JANUARY 2010

Herbed Roasted Sweet Potatoes

I halved the recipe and made these with fresh oregano (left over from the carrot salad).

Herbed Roasted Sweet Potatoes

These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Yield: Makes 10 to 12 servings

Ingredients

• 8  sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
• 1/2  cup  olive oil
• Salt and fresh-ground pepper
• 16  sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry

Preparation

1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutritional Information

Calories: 167 (34% from fat)

Protein: 1.8g

Fat: 6.3g (sat 0.9)

Carbohydrate: 27g

Fiber: 3.3g

Sodium: 15mg

Cholesterol: 0.0mg

Sunset, DECEMBER 2004

Sweet Potato Souffle

This is one of my favorite sweet potato recipes. This recipes is from my good friend, Vicki Gunnerson. I think of her when I make this recipe and remember good times.
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/4 cup margarine
1/4 tsp. nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp. vanilla
Beat with mixer until light and fluffy. Fold in 1/2 cup raisins (optional at our house).

Topping:
3/4 cup brown sugar
1/4 cup flour
1/2 cup chopped nuts
2 Tbsp. melted margarine
Mix together and crumble over the top of the souffle.
Bake 20-30 minutes at 350 degrees.

Purists like to boil and mash fresh sweet potatoes. Because I have a 20 year supply of canned sweet potatoes (as not many in this household like them), I drain a can really well and then mash.