| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime5 |
8 |
servings |
INGREDIENTS
| 3 |
lb |
Sweet potatoes |
|
|
Peeled and cut into 2-inch pieces |
|
|
Vegetable oil |
| 1/3 |
c |
Chopped fresh parsley |
|
|
Salt |
|
|
Freshly ground black pepper; to taste |
| 1/2 |
c |
Canola oil |
| 2 |
tb |
Apple cider vinegar |
| 1 |
tb |
Maple syrup |
| 2 |
tb |
Dijon mustard |
| 1/4 |
ts |
Dry mustard |
INSTRUCTIONS
MAPLE-MUSTARD DRESSING
8 SERVINGS DAIRY-FREE
This inventive twist on a classic potato salad allows the rich flavor of
the roasted sweet potatoes to dominate.
Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray.
Arrange potatoes on prepared sheet and brush lightly with oil, then
sprinkle with salt. Roast potatoes just until tender, about 25 minutes.
Remove from oven and let cool on baking sheet.
Meanwhile, make dressing. In small bowl whisk all dressing ingredients
together. Set aside. Cut potato chunks in half and transfer to serving
bowl. Add parsley, salt and pepper and toss to mix. Whisk dressing and add
enough to potato mixture to lightly coat and toss gently so potatoes don't
get mashed. Serve at room temperature.
PER SERVING: 288 CAL.; 4G PROT.; 6G TOTAL FAT (0 SAT. FAT); 56G CARB.; 0
CHOL.; 34MG SOD.; 7G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 43
Converted by MM_Buster v2.0l.
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