Sweet Potato Salad
Author:
Adapted by Executive Chef M. Allan Schanbacher
Issue:
March, 2008, Page 118
Serves 4 to 6
Chipotle Vinaigrette
1 (4-ounce) can chipotle chiles in adobo sauce
1 tablespoon chopped shallot
1 tablespoon lime juice
1 1/2 teaspoons honey
1 tablespoon sherry vinegar
1 1/2 teaspoons molasses
1 small clove garlic, smashed
1 cup canola oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Mix all ingredients in a blender until smooth. Check seasoning and set aside. Note: This will make about 1 1/2 cups; leftover vinaigrette can be stored in a sealed container in the refrigerator for 1 to 2 weeks, and used to add flavor to salads, chicken or vegetables.
Salad
2 pounds (4 to 5) garnet yams, washed well
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup pecan pieces
1/3 cup dried cranberries
1 cup chopped green onion tops
Chipotle Vinaigrette
2 tablespoons chopped chives, for garnish
|  | Photo By Werner Segarra
| | | 1. Preheat oven to 325 degrees.
2. Cut potatoes into 1/4-inch-thick slices. Toss with olive oil, salt
and pepper. Lay slices in a single layer on a cookie sheet and bake 15
to 20 minutes.
3. When potatoes are tender, let cool slightly and toss with next 3
ingredients. Coat with vinaigrette until desired consistency. Check
seasoning, and sprinkle with chopped chives. Serve warm or cold. |
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