Both Tall Cool One and I dislike white potatoes. I guess because we had mashed potatoes every day of our lives growing up. Yes, we sure got sick of hearing “Jeffrey likes them” or “Penny likes them”. Good, feed them to Jeffrey and Penny… ha ha ha.
We love candied sweet potatoes so when I found this recipe in a cookbook, I had to try it. It is ‘wicked’ good. A nice change for a summertime potato salad!
4 large sweet potatoes, peeled and cubed
2 Tbsp olive oil
½ cup honey
3 Tbsp white wine vinegar
2 Tbsp chopped fresh rosemary
½ tsp salt
½ tsp pepper
2 cloves garlic, minced
Coat a cookie sheet or roasting pan with non-stick cooking spray. Toss potatoes and one tablespoon of olive oil together to coat well. Spread in pan and bake uncovered at 450º for 45 minutes, stirring once after the first 20 minutes.
Whisk together the remaining olive oil, honey, vinegar, rosemary, salt, pepper and garlic. Transfer potatoes to serving bowl and pour dressing over top; toss gently to combine. Garnish with fresh sprigs of rosemary if desired.
Now, the recipe says to serve it warm, however, we found that if you let it set in the fridge overnight, the flavors incorporate and it’s much tastier in the summertime as a cold salad.
© Crackerberries 2009
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