Roasted Sweet Potato Salad with Fresh Herbs, Red Pepper, & Sherry Dressing
Nonstick vegetable oil spray
3 3/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil, divided use
1 and 1/2 teaspoons salt
1 teaspoon smoked hot paprika (or 1/4 teaspoon cayenne)
2/3 cup thinly sliced onion (about 1/2 of a medium onion)
1 red bell pepper, seeded and very thinly sliced
1 1/2 tablespoons sweet Sherry
1 tablespoon Sherry vinegar
4 large green onions, chopped
2/3 cup chopped fresh cilantro leaves
Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1 tablespoon oil in large bowl; divide between sheets. Sprinkle with the salt and smoked paprika. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer to large bowl.
Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add sliced onion and sauté 3 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add Sherry and vinegar; simmer 1 minute. Mix in green onions and stir 15 seconds. Scrape mixture over potatoes. Mix in cilantro. Season to taste with salt and pepper. Serve warm or at room temperature. Makes 8-10 servings.
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