Sweet Potatoes With Sage Vinaigrette

Southern Living
Sweet Potatoes With Sage VinaigretteRecipe
Photo: William Dickey; Styling: Mary Lyn Hill
8 servings


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8 cups peeled, cubed sweet potato (about 4 large potatoes)
2 tablespoons olive oil
1 bunch green onions, sliced diagonally
1 tablespoon sesame seeds
3 tablespoons champagne vinegar
1 tablespoon sugar
2 tablespoons chopped fresh sage
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
2 tablespoons dark sesame oil
Garnish: fresh sage sprigs


Line a 15- x 10-inch jellyroll pan with aluminum foil; coat foil with cooking spray.

Toss potato with 2 tablespoons olive oil, and place in prepared pan.

Bake at 450° for 30 to 40 minutes or until potato is tender. Place in a large bowl; stir in green onions and sesame seeds.

Whisk together champagne vinegar and next 4 ingredients in a small bowl; gradually whisk in 1/3 cup olive oil and sesame oil. Pour over potato mixture, and toss gently. Garnish, if desired

Created date

October 2003