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Sweet Potatoes With Sage Vinaigrette

Photo: William Dickey; Styling: Mary Lyn Hill
Yield 8 servings


  • 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

How to Make It

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

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

  3. 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.

  4. 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