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 chopped green onions, white and green parts
1/2 cup sliced toasted almonds
Parboil the sweet potatoes for extra browning (optional, can be done ahead): Place sweet potatoes in a large pot and cover with water. Heat until tiny bubbles *just* begin to appear (160 degrees Fahrenheit, don’t boil!), then remove from heat, allow to rest for one hour, and drain. Refrigerate if you aren’t roasting immediately.
Preheat oven to 400 degrees F. Combine sweet potatoes, olive oil, salt, cumin seeds and ginger on a rimmed baking sheet. They roast best if they aren’t all clumped together – try two pans if they’re crowded. Bake for 30 min. Flip and bake another 20 minutes.
Meanwhile, combine ingredients for the dressing in a bowl. Chop green onions into round slices and toast almonds.
When sweet potatoes are done, combine sweet potatoes, dressing, and toppings. Serve hot or cold!