Recipe of the Month - January
Tender roasted sweet potatoes, their insides soft and nearly caramelized — delicious with this spicy, tangy dressing instead of the heavier butter that is so easy (and tempting) to reach for. The vinaigrette is also good on grilled fish, barbecued chicken, or even as a dressing for crisp romaine salad leaves. Adding green chili to the dressing, if you should decide to, turns it in the direction of salsa.
Roasted Sweet Potatoes with Cilantro Cumin Citrus Vinaigrette
- 4 small-to-medium sweet potatoes
- 2 – 3 Tbsp. extra virgin olive oil
- 4 garlic cloves, chopped
- 1/2 tsp. cumin (or to taste)
- 1/2 tsp. mild chili powder (or to taste)
- 1/2 cup cilantro, chopped (about a half bunch)
- 2 – 3 green (spring) onions, thinly sliced
- 1/2 cup (125 ml.) orange juice
- Juice of 1 lime
- Salt, to taste
- Optional: 1/2 fresh green chili (such as jalapeño or serrano)
Turn oven on to 350°F (175°C). Trim each sweet potato of any brown, tough, or mottled bits, then with a fork poke a few holes in each to allow steam to escape during roasting. Rub each sweet potato with a small amount of the olive oil then set them in a pan or on a cookie/baking sheet just large enough to hold them. Place pan in oven and roast until sweet potatoes are very tender, 30-40 minutes.
While sweet potatoes are roasting, make the vinaigrette: combine the garlic with the cumin, chili powder, cilantro, and green onions, then stir in the orange juice and lime juice. Mix the olive oil in, stirring well to combine it all; salt to taste and add green chili if desired.
When sweet potatoes are tender, serve with the dressing on the side for each person to spoon on as desired.
© Marlena Spieler 2003