Tuesday, October 6, 2009
I came across a recipe of Mark Bittman's for sweet potato salad the other day and I had to make it. It's a Southwest take on a seasonal ingredient that I usually only eat with brown sugar. What's great about Mark Bittman's cooking is that he is aesthetic. His food had color and texture that jump out at you from the plate! My camera doesn't do it justice but this salad looks as good as it tastes, with green chopped cilantro, yellow bell pepper, orange roasted sweet potatoes, and red roasted onions. It's a feast for the eyes and for the mouth.
Sweet Potato Recipe:
2 medium sweet potatoes, chopped into one-inch cubes
1 can of black beans
1 yellow or red bell pepper, chopped
1/2 cup cilantro, chopped
1/2 Red Onion, chopped
Juice of 2 small limes
3 Tlbs. Olive Oil
medium garlic clove, minced
salt and pepper, to taste
In a food processor add garlic, lime juice, salt and pepper. Pulse until garlic is chopped. Then add olive oil and pulse until the oil combines with the lime juice. Dressings are personal so taste it here and see if you need more/less garlic, lime juice, etc.
For the salad:
Preheat oven to 400 degrees F.
Spread potatoes and onions on a baking sheet. Add a few teaspoons of vegetable oil and sprinkle with salt. Toss to coat evenly.
Roast in the oven for 30 minutes, or until sweet potatoes are tender.
While the sweet potatoes roast in the oven chop up the bell pepper, discarding the seeds. Chop the cilantro and add to a large mixing bowl. Rinse and drain can of beans and add to bowl. When the potatoes and onions are done add them to the bowl and pour on the dressing! Toss to mix evenly.