Sunday, April 4, 2010

Sweet Potato Salad

4 lbs sweet potatoes
4 thick cut slices of bacon
1 tsp salt
1 tsp pepper
3 Tbls oil
1/3 C lime juice
1 tsp dijon mustard
1 clove garlic, crushed
6 scallions
1 red bell pepper,
1/3 C roasted peanuts, coarsely chopped
cilantro, chopped

Peel and dice sweet potatoes into 1" chunks; cut bacon into small chunks. In a large roasting pan, toss potatoes, bacon, 1/2 tsp each salt & pepper, 1 Tbls oil until evenly coated. Roast 40 minutes, stirring about every 10 minutes, until potatoes are lightly browned and tender, and bacon is crisp. Remove from oven; cool to room temperature.

Remove seeds from red pepper and cut into 1/2 inch dice; thinly slice scallions. In a large serving bowl, whisk remaining 1/2 tsp salt and peper with 2 Tbls oil, lime juice, mustard and garlic. Add potatoes and remaining ingredients. Gently--careful not to smash potatoes--toss salad with large spon until evenly coated.

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