Sweet Potato Salad
Sweet potato appreciation month continues with Coach L.A.'s favorite summer recipe! This sweet potato salad is always a huge success at potluck events and can be made in advance.
4-5 sweet potatoes, diced skin on
8 tbsp olive oil, divided
salt and pepper
1 tsp dried thyme
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
1 shallot, minced
1/4 cup chopped fresh basil
Heat oven to 375. Mix 3-4 tbsp olive oil with salt and pepper and dried thyme. Pour over sweet potatoes and bake in a single layer on a baking sheet 1 hour. After 30 minutes, bump the heat up to 400, stir potatoes and continue cooking. Remove from heat after total 1 hour and let cook.
To make vinaigrette, whisk Dijon mustard, white wine vinegar, shallot and basil, then mix in remaining olive oil. Pour over cooked potatoes and let sit at room temperature for at least 1 hour.