April 15, 2009

Sweet potato salad

2 pounds of sweet potatoes, peeled and cut into 1-inch cubes
Vegetable Cooking Spray
½ teaspoon coarse sea salt, divided
2 celery ribs, thinly sliced
1 jalapeno pepper, seeded and finely chopped
½ cup red onion, thinly sliced
1/3 cup sweet red bell pepper, diced
½ teaspoon sea salt
3 Tablespoons brown sugar
3 Tablespoons white vinegar
2 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Chinese Hot Sauce (or Duck Sauce)
2 Tablespoon of "real" Maple Syrup (not Karo, not regular pancake. If you need to substitute the maple syrup, then use honey, but maple syrup is a key flavor in this salad)
Dash of Texas Pete (to taste preference)
1 Teaspoon prepared mustard
2 Tablespoons of fresh (or 1 Tbsp of dried) sage
5 slices of peppered, maple-flavored or regular bacon, cooked and crumbled

Preheat oven to 400 degrees. Arrange cubed potatoes in an even layer in a 15 x 10-inch jelly roll pan. Coat with cooking spray and sprinkle with the "coarse" sea salt. Bake 40 minutes or just until tender. Let cool slightly.While potatoes are baking, stir together remaining ingredients in a large bowl until blended. Add cooked potatoes while they’re still warm, tossing gently to coat. Serve warm or at room temperature. If you do manage to have leftovers, it reheats wonderfully in the microwave.

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