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| This is all that was left by the time I was able to take a picture |
I adapted this from a Bobby Flay recipe that calls for mustard, but I don't like mustard so I used Catalina Salad Dressing instead. The result is tangy and sweet, yum!
Ingredients
6-8 Sweet Potatoes (or yams)
4 scallions (green onions), chopped
1/4 c white wine vinegar
2 tbl balsamic vinegar
1 tbl of Catalina salad dressing
olive oil (about 4 tbl altogether)
1/2 c parmesan cheese
1/4 c fresh parsley (optional)
salt
pepper
Preheat oven to 350 degrees.
Peel the sweet potatoes and cut into 1/2 inch cubes. Toss with olive oil, salt, and pepper and spread on a large flat tray and put in the oven for about 40-50 minutes, or until you can stick a fork through one of the larger pieces. Try not to go too long so they aren't too soft.
Remove the sweet potatoes and sprinkle the chopped scallions over while they're still hot (you could also roast the scallions for the last 10 minutes of the sweet potato cooking time. That's what I planned to do but I forgot so I just threw them on there while the SPs were hot).
Mix together the white wine vinegar, balsamic vinegar, and Catalina dressing.
Slowly add 2 tbl olive oil while whisking to emulsify.
Put the sweet potatoes and scallions in a large bowl and pour the dressing mixture over them. Toss it all together and sprinkle with fresh parmesan cheese.
You can also add fresh chopped parsley if you want, but I didn't.
After I made this I thought it might be too weird but it turned out to be a big hit! Thanks everyone for the nice compliments.
