Roasted Sweet Potato Salad With Red Pepper Vinagrette

1. 1

   Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.

2. 2

   Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.

3. 3

   Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

* Per serving · 4 servings · Values may vary.

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