Sweet Potato Salad
from the kitchen of Sharmagne Leland-St. John

1 ¼ pounds sweet potatoes (approximately 2 large), washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
5 scallions, trimmed and sliced

Honey Dijon Dressing
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed orange juice (or lime juice )
2 tablespoons olive oil
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
Pinch of cayenne pepper, to taste

Preheat the oven to 400º F.

Cut the potatoes into even sized cubes. Place the
sweet potatoes in one layer on a baking sheet.
Drizzle the potatoes with olive oil, season with
salt and pepper, and bake until fork-tender and
done. Approximately 30 minutes depending upon the
size of your potatoes. Halfway through baking,
flip the potatoes to ensure even cooking.

Place in a large bowl to cool. Then add the sliced
scallions. The whites should be thinly sliced and
the greens a bit longer. Mix well.

In a medium sized jar combine the honey, Dijon
mustard, lime juice, 2 tablespoons olive oil, salt
and pepper to taste and the pinch of cayenne.
Close the lid and shake well. Taste for seasoning,
adjust if necessary. Pour over potato-scallion
mixture and toss well to combine.

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