Roasted Sweet Potato Salad
from Paula Croteau

6 sweet potatoes, peeled & cubed (or 2 medium butternut squash)
1 teaspoon cumin
1 teaspoon ginger
1 tablespoon fresh rosemary
2 red peppers
1 cup scallions (greens only)
1 cup dried cranberries

Dressing
1/2 cup balsamic vinegar
1 cup chutney, or apricot jam
2 tablespoon dijon mustard
2 tablespoon honey
1/4 cup olive oil
Salt & pepper to taste

Preheat oven to 450 degrees. Mix sweet potatoes with cumin, ginger and rosemary. Roast for 20 minutes or until tender. Roast red peppers & slice thin. In large bowl mix sweet potatoes with red peppers, scallions & dried cranberries. In heavy saucepan, heat vinegar. Add chutney, dijon & honey. Heat and mix ingredients. Remove from heat and whisk in olive oil. Toss sweet potato mixture with dressing. Season with salt and pepper to taste.

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."