Roasted Sweet Potato Salad with Peanut Butter Dressing
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This dish will make a terrific side to any Thanksgiving menu!
Prep time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Yield: 4-6 servings
2 pounds dark-fleshed sweet potatoes, peeled and cut into big bite-sized pieces
Canola or olive oil
1/4 cup freshly grated Parmesan cheese (optional)
1/4 cup Smooth Operator or Old Fashioned Smooth peanut butter
2 tablespoons water
1-2 tablespoons lime or lemon juice or rice vinegar
2 garlic cloves, peeled
1/4 teaspoon salt
1 small bunch kale (4-5 leaves), stems and center ribs discarded and leaves very thinly sliced crosswise
1. Preheat oven to 450°F. Spread the potatoes out on a single layer on a rimmed baking sheet and drizzle with oil. Use your hands to toss the potatoes around and coat them with oil, then spread them back out. Sprinkle with salt and pepper and roast for 20 minutes, stirring once or twice, until soft and turning golden on the edges. If you like, sprinkle with freshly grated Parmesan during the last few minutes of cooking time.
2. Put the sliced kale into a large bowl. Remove the potatoes from the oven and gently scrape them, along with any oil that has accumulated on the bottom of the pan, over the kale and stir gently (the potatoes will be soft once cooked) to combine. The heat of the potatoes will wilt the kale slightly. Set the mixture aside.
3. Meanwhile, purée the peanut butter, water, lemon juice, garlic and salt in a food processor or blender until smooth. Add a bit of water if it seems too thick.
4. Drizzle the dressing over the potatoes and kale and gently toss to coat. Serve warm.
How else can you incorporate peanut butter into your Thanksgiving meal this year? Leave a comment below and on Monday, November 21, 2011 we’ll choose a random commenter to win a jar of Smooth Operator or Old Fashioned Smooth, the peanut butter choices used in this recipe! US residents only.
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