Ingredients
4 lbs peeled sweet potatoes, cut into 1 inch chunks
1/2 tsp salt, 1/2 tsp pepper
3 1/2 tbsp canola oil
1/3 c. lime juice
1 tsp Dijon mustard
1 clove crushed garlic
1 tsp sesame oil
6 thinly slice scallions
1 red bell pepper, cut into 1/2 inch cubes
1/3 c. chopped peanuts
1/4 c chopped cilantro
Preparation
Heat oven to 425. In a heavy roasting pan, toss sweet potatoes, and salt and pepper with 1/2 tbsp canola oil. Roast 35 to 45 minutes, stirring potatoes every 10 mins until they’re lightly browned. Cool. In serving bowl whisk 1/2 tsp salt and pepper, 3 tbsp canola oil, lime juice, Dijon mustard, garlic, bell pepper and sesame oil. Add potatoes, scallions, peanuts and cilantro, toss salad with large spoon.
