We first found this recipe when looking for a holiday dish that would use up the mango chutney taking up space in our fridge. (We originally got that for brisket quesadillas with mango chutney BBQ sauce. They were delicious, and we still make them once a year, but we’ve found that for both recipes, honey and molasses are more versatile substitutions.)
Roasted Sweet Potato Salad with Curry Vinaigrette
Adapted from Jennifer Segal's recipe found on Serious Eats
For the potatoes
3 large sweet potatoes, cut into about 1 inch pieces
3 Tbsp. olive oil
1 tsp. salt
1 tsp. cumin seeds
1 tsp ground ginger
For the dressing
3 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. pomegranate molasses or honey
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. curry powder
1 tsp. turmeric
1 tsp. paprika
1 tsp. ground cumin
1/2 cup dried cranberries
1 cup green onions, white and green parts
1/2 cup sliced toasted almonds
Optionally, parboil the sweet potatoes for extra browning by adding sweet potatoes to a pot of water and bring the water temperature to 160 degrees F. Then, let sit for 60 minutes and drain.
Preheat oven to 400 degrees F. Combine sweet potatoes, olive oil, salt, cumin seeds and ginger on two rimmed baking sheets. Bake for 30 min. flip and cook for another 20 minutes.
Meanwhile, combine ingredients for the dressing in a bowl. Chop green onions into round slices and toast almonds.
When sweet potatoes have finished cooking combine sweet potatoes, dressing and topping and serve!