Asian Sweet Potato Salad

1. 1

   Preheat the oven to 350.

2. 2

   Wrap the sweet potatoes in foil and roast for about 35 minutes, or until tender.

3. 3

   Let the potatoes cool slightly, then peel and cut them into 1-inch chunks.

4. 4

   Heat 1 tablespoon of the oil in a small skillet.

5. 5

   Add the garlic, black beans and ginger and cook over moderate heat, stirring, until very fragrant, 2 to 3 minutes.

6. 6

   Remove from the heat and whisk in the vinegar and mustard.

7. 7

   Transfer to a bowl and whisk in the remaining 1/2 cup of oil.

8. 8

   Stir in the scallions and season with salt and pepper.

9. 9

   Gently fold in the potatoes.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.