Originally Posted by VikingKvinna
AlsoSarah, I want your recipe too, pretty please?
Eek, sorry that I didn't see that post earlier, Nick....
I don't have an official recipe, it's more of a throw-together.
I toss chopped, cooked* sweet potatoes with balsamic vinaigrette (either homemade or Newman's) while they're still hot.
Sometimes I add a little sambal oelek to my vinaigrette, but usually not.
(Or, sometimes, I add soy, garlic and ginger, and a hit of toasted sesame oil and chopped water chestnuts.
Or chili powder and cumin, with cilantro.
Sometimes I add lime juice, if I'm going with the Asian or southwestern flavors....)
I also usually add caramelized shallots or leeks (minced red onion, if not). Often a little roasted red bell pepper, finely chopped celery, or sometimes a little fresh fennel instead, sweet corn, sometimes chopped, seeded cukes, sometimes black beans, etc.
I usually make it ahead to this point, and fridge it.
Closer to serving time I throw in the herbs.
Scatter the toasted pecans in at the last minute.
For the fresh herbs, I use either basil, tarragon or sage.
(The basil really works with a citrus vinaigrette, too.)
*Since it's nearly always hot outside when I make this, I peel 'em, slice 'em thickly, and microwave 'em with just a little water in a covered dish until they're tender.
Not exactly a recipe, I know.