Spiced Roasted Sweet Potato Salad

I have always been a big fan of the sweet potato. Growing up my mother used to make them as a side dish for Shabbat by simply boiling them and then mashing them with some brown sugar and it was heavenly. I am sucker for anything with sweet potatoes on a menu and can't think of any sweet potato dish I have met and didn't like. So it is no wonder that I am always on the lookout for new ways to make sweet potatoes and this salad is a winner. The ginger and cumin gives great depth of flavor to the sweet potatoes as they roast and the little brown sugar enhances their sweetness. The dressing, though pretty typical gets a boost from delicious apricot jam which also gives the sweet potatoes a beautiful glossiness. It is great warm or room temperature and it has officially been added to my Shabbat rotation. Enjoy!



4 large sweet potatoes, chunked
3 Tbl oil
1 tsp ground ginger
1 tsp ground cumin
1 tsp granulated brown sugar
1 tsp salt
1/2 tsp ground pepper
3 scallions, sliced
1/3 cup dried cranberries
1/3 cup slivered almonds toasted

Preheat you oven to 400. On a sheet pan toss the sweet potatoes with the oil, ginger, cumin, brown sugar, salt and pepper. Roast for about 25-30 minutes until the sweet potatoes are tender. While they are roasting prepare the dressing below. Remove the potatoes from the oven and let cool for about 10-15 minutes. While the potatoes are still warm dress with the dressing. Mix in the cranberries, almonds and scallions and serve warm or room temperature.

For the Dressing:
3 Tbl balsamic vinegar
2 Tbl good quality apricot jam
1 Tbl dijon mustard
1 Tbl honey
1 clove garlic, minced
2 1/2 Tbl oil

Whisk ingredients together until emulsified and pour over salad.