Ingredients
- 1 1/2 pounds sweet potatoes red or orange preferably
- 4 Tbsp extra virgin olive oil
- 1 each shallot
- 1/2 each red bell pepper
- 1 jalapeño pepper
- 1/3 cup cilantro coarsely chopped
- 1 tsp sugar
- 1 1/2 Tbsp rice wine vinegar
- sea salt to taste
- black pepper to taste
Servings: people
Instructions
- Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
- Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
Recipe Notes
Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper
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