Recipe: Roasted Sweet Potato Salad

Cookbook

Roasted Sweet Potato Salad

6 Servings (1/2 cup each)

Prep time: 15 minutes
Start to finish: 45 minutes

4 medium sweet potatoes (about 1-1/2 lb),
peeled and cut into 1-1/4-inch cubes
2 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons raspberry jelly or seedless jam
1 teaspoon packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
Dash of crushed red pepper

1. Adjust oven rack to middle position. Heat oven to 400 degrees F.

2. In large bowl, toss sweet potato cubes with butter and salt.

3. Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.

4. Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.

1 Serving: Calories 180 (Calories from Fat 80); Total Fat 8g (Saturated Fat 2.5g; Trans Fat Og); Cholesterol lOmg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 2g; Sugars 15g); Protein Ig • % Daily Value: Vitamin A 230%; Vitamin C 15%; Calcium 2%; Iron 2% • Exchanges: 1-1/2 Other Carbohydrate, 1 Vegetable, 1-1/2 Fat • Carbohydrate Choices: 1-1/2

Why It Works: Concentrated Flavor of Jelly

For strong flavor, many chefs rely on the power of reduction. As stock, wine or fruit juice boils, the chemicals responsible for flavor are concentrated and sometimes altered to result in a very strong sauce. Most people don't keep reduced stock or wine in their pantry, yet they do have jelly. Jellies, jams and preserves all begin with fruit juice that is boiled until it achieves a thick, syrupy consistency. Good-quality jellies and preserves deliver a sweet, concentrated dose of fruit with no work.

Buy the Book

from:
Betty Crocker Why It Works
Insider Secrets to Great Food
by Kevin Ryan and the Betty Crocker Editors
Wiley
Hardcover; 223 pages; US $24.95
ISBN: 0-471-75305-X
Recipe reprinted by permission.