6 cups of 1-inch pieces of peeled Southern U.S. sweet potato
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp each cayenne and dried thyme
1 tsp salt
2 cups sliced Southern U.S. green beans
1/2 cup thinly sliced red onion
2 tsp grainy Dijon mustard
2 tbsp white wine vinegar
1 tsp sugar
1/2 tsp each, salt and pepper
1/4 cup olive oil
Preheat oven to 400°F (200°C).
In bowl, toss sweet potatoes with olive oil, garlic, cayenne and thyme. Arrange in a single layer on a foil-lined baking sheet and roast in preheated oven, turning once, until tender and golden, about 15 to 20 minutes. Let cool slightly.
In pot, blanch beans in boiling salted water for 2 minutes. Rinse beans in cold water until completely chilled.
Transfer sweet potatoes to bowl with green beans and onions.
In small bowl or measuring cup, whisk together mustard, white wine vinegar, sugar, salt and pepper until smooth. Slowly whisk in olive oil until incorporated.
Drizzle dressing over sweet potato mixture and gently toss to coat with dressing. Serve warm or at room temperature.
Makes 6 to 8 servings.
Chef’s Tip: For an extra sweet crunch, add 1 cup (250 mL) cooked Southern U.S. corn kernels to the salad.