Roasted Sweet Potato Prosciutto Salad Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Steps:

• Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
• Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
• Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Steps:

• In a large bowl, toss potatoes with oil.
• Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
• Cool for 10 minutes.
• In same large bowl, combine red pepper, onions, parsley and cilantro.
• Add cooled potatoes.
• In a small bowl combine dressing ingredients and whisk.
• Drizzle over potato mixture and toss to coat.
• Serve room temperature.

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.