Photo: Kelly Rossiter
Prep time: 10 minutes
Total time: 30 minutes
Yield: 6 servings
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 3/4 teaspoons kosher or fine sea salt
- 2 garlic cloves, finely minced
- 1 teaspoons ground cumin
- 1 teaspoons sweet paprika
- 1/8 teaspoons cayenne pepper
- 3 tablespoons fresh lemon juice
- 1/3 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh cilantro
- Position a rack in the centre of the oven and preheat to 425 degrees F.
- In a large bowl, toss the sweet potatoes with the 2 tbsp oil and 1/4 tsp of the salt. Transfer the sweet potatoes to a larged rimmed baking sheet and spread them out in an even layer. (Set the bowl aside to use for tossing the cooked potatoes.) Roast the potatoes, stirring once at the midpoint of roasting, until they are tender when pierced with a fork, but still hold their shape, 15 to 20 minutes.
- Meanwhile, in a small bowl, mix together the garlic, cumin, paprika, cayenne, lemon juice, and the remaining 1/2 tsp salt. Whisk in the remaining 1/3 cup olive oil. Add the parsley and the cilantro and stir to combine.
- When the potatoes are ready, return them to the large bowl. Add the vinaigrette and toss gently. Add the almonds if you are planning to serve the salad within a few hours; otherwise, toss them in just before so they stay crisp. Serve at room temperature. The salad can be made up to two days in advance, covered and refrigerated. Remove from the refrigerator 2 hours before serving.
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