Roasted Sweet Potato Salad

Toss the cubed sweet potatoes with olive oil in a large bowl until evenly coated, then spread them in a single layer across two baking sheets.

Ingredients

240 mL of Sweet Potato

30 mL of Olive Oil

Equipment

Bowl

Baking Sheet

Roast the potatoes in the preheated oven for 35 minutes, or until they are tender and lightly browned.

Ingredients

240 mL of Sweet Potato

Equipment

Oven

While the potatoes roast, whisk together the olive oil, pepper puree, white vinegar, salt, and black pepper in a small bowl to create the dressing.

Ingredients

240 mL of Sweet Potato

45 mL of Olive Oil

15 mL of White Vinegar

2½ mL of Salt And Pepper

1¼ mL of Black Pepper

15 mL of Pepper Puree

Equipment

Whisk

Bowl

In a medium bowl, combine the roasted sweet potatoes, dried cranberries, pecans, and fresh chives. Drizzle the prepared dressing over the mixture and toss gently to coat.

Ingredients

240 mL of Sweet Potato

120 mL of Cranberries

120 mL of Pecans

30 mL of Chives

Equipment

Bowl

Cover the bowl and refrigerate the salad until it is thoroughly chilled before serving.

Equipment

Plastic Wrap

Bowl