WARM SWEET POTATOE SALAD
from Family Circle Magazine, October 1 2009
3 Tablespoons cider vinegar
3 Tablespoons maple syrup
2 teaspoons dijon mustard
3 Tablespoons olive oil
2 pounds sweet potatoes, peeled and cut into one inch-pieces
1 large onion, thinly sliced
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup 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, onions, and ham in a large bowl. (omit the ham to make the dish vegetarian.) Drizzle with the 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 large bowl. Stir in spinach and walnuts. Drizzle with vinaigrette and serve immediately. Makes 6 servings.
For a printable copy of this recipe go here.
Happily submitted to the Ultimate Recipe Swap over at Life As Mom everyone is sharing their root vegetable recipes this week.
There's lots of tractors going up and down our road this week.
The farmer's are busy planting and it's filling the air with the wonderful smell of soil.
from the book "Food From Farm to Home"
Written and Illustrated by Walter Buehr
1970 William Marrow and Company