May 9th: roasted sweet potato salad with red pepper vinaigrette

Modified slightly from How to Cook Everything Vegetarian:

Roasted sweet potato salad with red pepper vinaigrette

4 sweet potatoes
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup red wine vinegar or sherry vinegar
1 medium red bell pepper, cored, seeded and quartered
2 tsps ground cumin
1 tbsp grated orange zest
1/2 cup sliced green onions (about 2)
1/2 cup minced fresh mint or parsley leaves
1 or 2 fresh minced chiles (jalapenos, Thai, serrano, or habanero), or to taste (optional)
1/2 cup raisins

Preheat the oven to 400°F. Scrub or peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tbsps of the oil, and toss to coat. Sprinkle with salt and pepper and roast, stirring occasionally, until just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

Make the dressing while the potatoes cook. Put the remaining 6 tbsps oil in a blender, along with the vinegar, bell pepper, cumin and zest. Sprinkle with a little salt and pepper. Purée until smooth.

Toss the warm potatoes with the green onions, mint, chiles and raisins. Add 1/2 cup of the dressing and toss to coat, adding more as necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Makes 4 servings.

I skipped the chile pepper part of the recipe but otherwise thought it was great, and I might try it again with chiles in! This did not taste so great the next day for lunch, so I recommend same day eating!

Served with bread and oranges