Roasted Sweet Potato Salad

For those of you with our cookbook, this recipe is on page 62
under "Salads".  Something different that will take you right on through the fall!

Dressing

1/4 cup olive oil

2 T orange juice

1 teaspoon ground cumin

 

Whisk together oil, juice and cumin.  Set aside.

 

Potato Salad

 

4 cups peeled and diced sweet potatoes (2 - 3 large)

1/2 cup olive oil  - (1/4 cup will do)

3 garlic cloves, minced

2 teaspoons dried thyme

Salt and pepper to taste

1 cup dried cranberries

1 cup diced celery

1 bunch parsley, minced (1/4 cup)

 

Combine potatoes, oil, garlic, thyme, salt and pepper in a roasting pan.  Toss to coat

Roast potatoes at 400 degrees 45 minutes or until crusty and fork tender.

Cool.  Combine potatoes, cranberries, celery and parsley.  Pour dressing over potatoes

and toss to coat.  Serve at room temperatures. 

 

This is so good, you may want to double! 

 

 

Serves 6