I like sweet potatoes a lot. I hate to say it, but my favorite type of sweet potatoes are usually the fried variety of french fries or tator tots. This was until I made this…

Roasted Sweet Potato Salad. But first an explanation…





If you were following the blog last fall, then you probably remember that I did A LOT of tailgating. 14 games in 14 weeks all over the country! (there are 13 on the link, I still need to post the ACC Championship game). Well I am still working on turning this project into a book. I have been doing a lot of shooting/recipe developing over the last few months and am almost ready to send a proposal it out to publishers. Nothing has happened yet, but don’t worry, I will definitely let you know if the book happens and will provide a pretty long post about what goes into getting a book deal. Anyway back to the sweet potatoes.

In the book, I am developing tailgating foods inspired by the dishes I saw and ate while tailgating. In Tennessee, I had delicious sweet potatoes while tailgating on a boat. (Bottom left) While sweet potatoes are delicious fried, they are arguably even better roasted. With my Mom’s help we developed this adaptation of what I had in Tennessee. I present to you a Roasted Sweet Potato Salad.

This vibrant side dish is the perfect addition to any tailgating spread. Here is how you make it…

Ingredients

4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes

3 tbsp olive oil

1 tsp salt

1 tsp black pepper

2 cups fresh pineapple chunks

1 red bell pepper diced

1 yellow bell pepper diced

1/2 cup shallots diced

1 jalapeno seeded and finely chopped

1/2 cup scallions thinly sliced scallions

1/2 cup fresh cilantro chopped

1/2 cup flat leaf parsley chopped

Salt and pepper to taste

Dressing

2 tbsp apple cider vinegar

2 tbsp brown sugar

zest of 1 orange

2 tsp deli style mustard (the mustard with the brown stuff in it, not the yellow stuff you put on hotdogs)

1/2 cup vegetable oil

In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown.

In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.

Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.

Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.

©Taylor Mathis

www.taylortakesataste.com

While this side dish is great on your own, I quickly learned it makes a great entree! (I live a lone and the recipe makes 6-8 servings, so I was eating this for lunch and dinner over the next few days)

With the addition of a whole wheat tortilla and some crumbled queso fresco. This now becomes a delicious taco and a filling lunch! I am sure there are dozens of other uses for this Roasted Sweet Potato Salad, next time I make it I will share with you more uses I find!