This February kicks off North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Chefs from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Stay tuned for the finalized list of participating chefs and artisans.
Sassool is a popular restaurant in North Raleigh serving healthy and traditional Mediterranean food. Sassool has shared a recipe for their Spicy Sweet Potato Salad, which will be featured this February at the restaurant. Try this recipe at home before “Signature Sweets” begins.
Spicy Sweet Potato Salad
Ingredients
2 large NC sweet potatoes
1/4 cup extra-virgin olive oil, divided
1 tsp salt
1 tsp ground black pepper
3 Tbsp cup red-wine vinegar
1/2 red bell pepper, diced
1 tsp ground cumin
1/2 Tbsp grated orange zest
1/4 cup sliced scallion
1/4 cup minced fresh mint leaves
1 minced jalapeño
3 Tbsp raisins
Directions
Preheat the oven to 400?F. Cut the sweet potatoes into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
Make the dressing
While the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
Toss the warm potatoes with the scallion, mint, jalapeno, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.