My predecessor on The Roanoke Times’ food beat, Beth Macy, brought an out-of-this-world roasted sweet potato salad to a potluck event the other night. I went back for seconds and had to have the recipe.
The salad is made by first roasting chunks of sweet potato, then tossing them with red bell pepper, scallions, cilantro and a sesame-lime vinaigrette. It may sound like an unusual combination, but let me just tell you that it is excellent. It’s a bonus that this salad is good served at room temperature, which makes it perfect for a holiday potluck.
Speaking of Beth, she would like to let folks know that a former Nieman fellow, Audra Ang, will be doing a book signing at Too Many Books in Grandin Village this Friday at 7 p.m. Ang’s book, “To the People, Food Is Heaven: Stories of Food and Life in a Changing China” is a food memoir set in China, so whether you are interested in Chinese food or culture, you may want to put this book on your to-read list.
Also, in case you missed it, Amanda Codispoti is reporting on The Storefront blog that Bayou Lucy’s (the Cajun/Creole joint going in across from Towers Mall on Brandon Avenue) is going to open this week.
For the recipe, click “Read more.”
Roasted Sweet Potato Salad with Sesame-Lime Vinaigrette
Adapted from “Serving Up the Harvest” by Andrea Chesman.
2 lbs. sweet potatoes, peeled and diced
2 Tbsp. canola oil
Salt and pepper to taste
1 red bell pepper, diced
4 scallions, sliced on diagonal (white and green part)
3 Tbsp. chopped fresh cilantro (or more, to taste)
For the dressing:
1 inch-long piece of ginger
1 or 2 garlic cloves
1/4 cup fresh lime juice, more to taste
3 Tbsp. canola oil (Beth says she left this out as there was still a lot of oil on the potatoes after they were done roasting)
1 Tbsp. dark sesame oil
1 Tbsp. fish sauce
1 tsp. sugar
Salt and freshly ground pepper
1. Heat oven to 450 degrees. Toss sweet potatoes in oil, salt and pepper. Roast on a cookie sheet for 15 minutes, shaking the sheet once in the middle of the cooking time. Do not crowd the potatoes or they’ll get mushy.
2. Make the dressing by pureeing all dressing ingredients in a blender.
3. Combine roasted potatoes, bell pepper, onion and cilantro. Drizzle dressing over the top and toss to mix. Add extra lime juice, salt, pepper or cilantro to taste.