Ingredients

4 medium sweet potatoes, unpeeled (about 2 pounds)

3 tbsp. olive oil

2 tsp. coarse kosher salt

 

Vinaigrette

4 tbsp. maple syrup

2 tbsp. red wine vinegar

2 tbsp. lemon juice

4 tbsp. orange juice

Pinch of red pepper flakes, or to taste

1/2 cup extra virgin olive oil

Coarse kosher salt, to taste

Freshly ground black pepper, to taste

 

To Finish

8 scallions, trimmed and sliced

1/2 cup coarsely chopped flat leaf parsley

1/2 cup dried cranberries

2/3 cup pecans, toasted and coarsely chopped

Coarse kosher salt and black pepper, to taste

 

Preheat oven to 425 degrees. Lightly oil a baking sheet.

Cut sweet potatoes into 1-inch pieces.  Put potatoes in a bowl, add olive oil and salt, and toss to coat potatoes.  Turn mixture out onto prepared pan and bake in preheated oven for 15-18 minutes, or until potatoes are fork-tender.

While potatoes bake, prepare vinaigrette. In a small bowl, whisk together maple syrup, vinegar, both juices, and red pepper flakes.  Whisk in olive oil and season vinaigrette to taste with salt and pepper. Set aside.

When potatoes are finished baking, transfer them to a serving bowl. Add all of the scallions, parsley, cranberries, and pecans and toss. Drizzle vinaigrette over mixture and lightly toss to combine. Taste, and add salt and pepper, as needed.  Serve warm or at room temperature.

Makes 8 side dish servings.