Home for the week in Chicago, I was elected to make a simple and healthy meal for my family. But per my usual culinary tendencies, it wasn’t enough for me to make chicken and steamed vegetables. How boring!
For inspiration I browzed the pantry and found 2 pounds of sweet potatoes left in the pantry. If your family is anything like mine, those uncooked potatoes would have sat in the pantry, buried beneath newed and fresher vegetables, until they rotted away. This was the perfect night to salvage the vitamin C-packed, nutty, and hearty sweet potatoes.
We served the herbed sweet potato salad at room temperature, alongside lemon-marinated chicken breasts and asparagus with roasted peppers. The salad can also be served warm for a meal or chilled as a Summer picnic staple.
2 lbs (or 5 medium) sweet potatoes
2 Tbs olive oil
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/4 cup dried cranberries
1/2 cup green onions, chopped
2 medium poblano peppers, seeded to taste (no seeds for mild, all seeds for medium spice)
1/4 cup chopped pecans, toasted
3/4 cup fresh parsley, chopped
1/4 cup olive oil
2 Tbs white wine vinegar
1/8 tsp kosher salt
1/8 tsp ground black pepper
1 small shallot, minced
2 tsp dijon mustard
Juice 1/2 lemon
Preheat oven to 400. Cut sweet potato into 1 inch half-circles. Toss with olive oil, salt, and pepper and spread evenly on sheet pan. Bake, turning halfway through, for 30 minutes or until browned on both sides and soft. Remove from oven and set aside to cool.
Prepare dressing. Whisk togetherolive oil, vinegar, salt, pepper, shallot, mustard, and lemon juice. Set aside.
Seed poblano peppers to taste (I only seeded 1 pepper), and finely chop. Toast pecans, if not already toasted, and set aside to cool. Place sweet potatoes, peppers, cranberries, green onion, pecans, and parsley in large bowl. Gently fold to combine well. Serve as side dish.