ROASTED SWEET POTATO SALAD
Scan here to get
this recipe on
your phone
12 lbs. sweet potatoes, fresh
3 lbs. red peppers
1.5 pounds, approx. 3 each onions, Spanish or sweet
1 cup vegetable oil
Dressing:
2 cups orange juice
2 tablespoons ground coriander
2 tablespoons cumin
1.5 tablespoons Cinnamon
2/3 cup honey
2 bunches fresh cilantro
Preheat convection oven to 425 degrees; conventional oven 450. Wash and peel potatoes, dice into 1 inch chunks. Cut peppers into 1/2 inch pieces. Slice onions into thin strips. Combine peppers and onions on one sheet pan. Place potatoes on separate sheet pans in a single layer. Divide oil evenly among pans. Roast vegetables in convection oven for 25-30 mins; conventional for 30-35 mins. Stir gently every 15 minutes. Prepare dressing: Combine orange juice, coriander, cumin, cinnamon, and honey in sauce pan. Place over low heat. Cook until mixture comes to a boil. Remove from heat. Transfer roasted vegetables to a large pan or bowl. Pour dressing onto the roasted vegetables. Chop the cilantro and add to vegetable mixture. Toss the vegetables. Refrigerate until serving.
# Portions: 50
Portion size: 1/2 cup
1/2 cup=1/2 cup Red/Orange
Connect with Us