Roasted Sweet Potato Salad

This is for all of you who were with me at the fabulous, fun, and boozy ABBA concert last night at Wolf Trap!

For those of you who weren't there, this is for you too.

I've been making this sweet potato salad for years. The recipe is originally from Vegetarian Times, and I haven't altered it at all, as I usually do. It's a great salad: easy to make, easy to eat, and easy to share. It's also great any time of the year. Bring it along on a picnic or to a BBQ on a hot summer day. Serve it on a cold winter night with a big roast chicken and some sauteed greens. Yum.

Enjoy!

Roasted Sweet Potato Salad with Maple-Mustard Dressing
8 servings

3 lbs (about 3 large) sweet potatoes, cut into bite size pieces
Safflower or canola oil
Salt and freshly ground black pepper

Maple Mustard Dressing
1/2 cup safflower or canola oil
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
2 Tablespoons Dijon mustard
1/4 teaspoon dried mustard
1/3 cup chopped fresh parsley

Preheat oven to 425. Spread sweet potatoes in a single layer on a baking sheet, toss with a tablespoon or so of oil, and sprinkle with salt and pepper. Roast in the oven for about 30 minutes, or until the potatoes are tender and starting to brown nicely. Remove from oven and let cool on the baking sheet.

Meanwhile, make the dressing. Whisk the oil, vinegar, maple syrup, and both mustards in a small bowl. Stir in the parsley.

Transfer the potatoes to a serving bowl. Pour enough dressing on to lightly coat the potatoes (from experience, you'll have dressing left over). Add more salt and pepper to taste and serve at room temperature.

The salad will keep for a couple of days in the fridge. Covered, of course.