Roasted Sweet Potato Salad Recipe
I'm not a huge fan of potato salads, or potatoes really, for that matter. But what I do love is the combination of roasted sweet potatoes, caramelized onions, and tangy blue cheese. I'll use this combination in a frittata or omelette, in a salad, and of course alone, tossed with some oil and a drizzle of good vinegar, for a hearty alternative to tradtional picnic potato salads. In this recipe, I've lightened things up by adding halved fresh bing cherries for a juicier flavor.
- 2 yellow onions, peeled and sliced thinly
- Extra-virgin olive oil
- 4 small sweet potatoes, washed and chopped into ½-¾-inch chunks
- Sea salt
- 1-2 cups bing cherries, halved and pitted
- 4-6 ounces gorgonzola cheese
- Balsamic vinegar, preferably a syrupy consistency, for drizzling
Preheat the oven to 400 degrees. Toss sliced onions together with a bit of oil and spread on a Silpat-lined baking sheet. Place on the top rack of the oven. Bake for 15 minutes, then toss around, and bake for about 25 minutes more, until the onions are tender and some are browned.
In the same bowl, toss the potato chunks with a bit more oil and a sprinkle of sea salt and place on a second baking sheet, this time on the second rack. Roast for about 30 minutes, or until fork-tender.
While the vegetables roast, place cherries in a clean bowl. Crumble the cheese into a separate bowl and set aside. Once the vegetables have cooled slightly, combine them with the cherries. Add a touch of olive oil and toss. Season with salt and a drizzle of balsamic, if you wish. Add the gorgonzola and gently toss to combine.