I'll admit it. I am intimidated by a raw sweet potato. So much so that when I do cook with them, I always buy the already-cooked-and-mushy-in-a-can-kind for my Thanksgiving dishes. But no more. I found this recipe in Family Circle and was, well, intrigued. I gave it a go tonight (raw sweet potatoes and all) and it scored big with Tony and I. I didn't even try it with the kids (the taste is a little adult) but it would be a fabulous dinner with friends dish. Enjoy!
Warm Sweet Potato Salad
3 Tbsp. cider vinegar
3 Tbsp. maple syrup
2 tsp. Dijon mustard
3 Tbsp. olive oil
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 large onion, thinly sliced
1 slice ham, 1/2 inch thick (about 8 ounces), cut into 1/2-inch pieces
3/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped walnuts, toasted
Heat oven to 400°. Stir together vinegar, maple syrup and mustard. Slowly whisk in 2 tablespoons of the olive oil; set aside. Place sweet potatoes, onion and ham in a large bowl. Drizzle with remaining 1 tablespoon olive oil; stir until coated. Spread on a rimmed baking sheet; sprinkle with thyme, salt and pepper. Roast at 400° for 45 minutes, stirring halfway through. Remove from oven and place in a large bowl. Stir in spinach and walnuts. Drizzle with maple vinaigrette and serve immediately.