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Warm Roasted Sweet Potato and Pear Salad Serves 4 The combination of warm, roasted sweet potatoes and crisp fresh pear is heavenly. With a little Pont L'Eveque or Camembert and a baguette it could be lunch. Ingredients 2 medium sweet potatoes, about 1¾ lbs. (800 g) 2 Tbsp. (30 mL) olive oil ¼ heaping tsp. (1.2 mL) ground cinnamon ¼ heaping tsp. (1.2 mL) ground cumin ¼ tsp. (1.2 mL) cayenne pepper large pinch kosher salt ¼ cup (60 mL) vegetable oil 2 to 3 large shallots, peeled and thinly sliced 1 to 2 crisp eating pears Vinaigrette 1 Tbsp. (15 mL) freshly squeezed lemon juice 1 Tbsp. (15 mL) freshly squeezed orange juice 1½ Tbsp. (22.5 mL) extra virgin olive oil 2 Tbsp. (30 mL) minced fresh basil kosher salt and freshly ground black pepper Instructions Preheat the oven to 400ºF (200ºC). Peel the sweet potatoes and cut into 1-inch (2.5-cm) cubes. Toss with 2 Tbsp. (30 mL) olive oil, cinnamon, cumin, cayenne, and salt. Roast for 25 to 30 minutes, turning once or twice until cooked through and golden brown. While the potatoes are roasting, heat the vegetable oil in a shallow pot. Add the sliced shallots in batches and fry, stirring, until they are dark golden and crispy. Drain and reserve. Spoon the warm potatoes into a serving bowl. Core and cut the pears into 1/8-inch (3-mm) slices and add to the sweet potatoes. In a small bowl, stir together the lemon and orange juice. Whisk in the olive oil and then the basil. Season with salt and pepper. Gently toss the vinaigrette into the sweet potatoes and pears and sprinkle with the crispy shallots. Serve while the sweet potatoes are still warm. Photo by Doug Bradshaw. This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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