Sweet Potato Salad

Adapted from the Washington Post. Serves 2
True confessions - I'll eat sweet potatoes in any form, so it doesn't take much to please me, but I did like this recipe.  It is best served the same day it is prepared.

Ingredients:

2 sweet potatoes
5 Tbsp olive oil
1/4 cup chopped red onion
1/3 cup roasted red bell peppers
1 tsp Dijon-style mustard
1 tsp honey
1 1/2 Tbsp red wine vinegar (have not yet tried with balsamic or malt)
Salt
freshly ground black pepper

Directions:

1) Preheat oven to 425. Lightly oil a large baking sheet.

2) Cut potatoes into 1 inch cubes - peeled or not. Toss in 2 Tbsp of the oil and toss on baking sheet.  Bake for 15-18 minutes until browned on the edges.  Toss half way to brown evenly.  Transfer to a medium bowl t cool completely, then add the red onion and toss gently.

3) Use a stick blender or food processor to puree the peppers, mustard, honey and red wine vinegar in a medium bowl until smooth.  With the motor running, slowly drizzle in the remaining 3 Tbsp of oil to form an emulsion.  Season with salt and pepper to taste.

4) When ready to serve, add half of the vinaigrette to the vegetables and toss gently to combine.  Add more vinaigrette to taste.


Nutrition per serving, using small sweet potatoes and 1/2 the vinaigrette:
222 calories; 3 gm protein, 31 gm carbs, 10 gm fat, 1 gm saturated fat, 0 mg cholesterol, 247 mg sodium, 5 gm dietary fiber.