Ok so let’s start with a fun fact. Did you know that Sweetpotato is one word? Well, yes it is! Because a sweetpotato is not just a potato that’s sweet, it’s an entirely different vegetable with a different set of nutrients.
I am not even kidding when I say we eat sweetpotatoes almost every week. I absolutely love them. Most of the time I simply roast them with a little bit of olive oil, salt and garlic powder; that’s a family favorite side dish. But, you can season them in many ways; they taste wonderful with a touch of cinnamon. This time I roasted them with a little bit of ancho chile powder and cumin as I wanted a more smokey flavor profile to go with my taco salad. Speaking of taco salad, I normally add chicken or ground beef to it, but whenever I am craving a meatless meal, but still want a satisfying feeling, I replace the meat for roasted sweetpotatoes. I’ve done so in burritos, empanadas, pasta and now on this hearty salad.
Aside from roasting them in cubes like I do, sweetpotatoes can be mashed, steamed, pureed, fried, and even grilled. I actually enjoy them in both savory and sweet recipes. They are so, so versatile.
For this recipe I tried California sweetpotatoes which have a bold flavor on their own. I really enjoyed cooking with them and learning more about what makes them unique. It was interesting to know that sweetpotatoes in California are grown in the sand, rather than the dirt, and are naturally sun-cured on the vine before harvest so that they last longer in the store and in our kitchen.
Roasting sweetpotatoes can be very basic and I include instructions how to do so below, but the real trick and the recipe I am most eager to share is this creamy citrus sweetpotato salad dressing. I came up with the idea after trying a similar avocado dressing a while ago. I thought the tender sweetpotato would also be ideal for a creamy salad dressing. And I was right. My husband went crazy about the dressing and poured more dressing on the salad which is not usual for him.
This dressing would go beautifully with any other flavors. I opted for a taco bowl, filled with lettuce and typical taco salad ingredients and of course cumin and chile roasted potatoes.
The best part of this dressing is that you don’t need any mayonnaise to make this dressing creamy as the roasted sweetpotatoes are soft and creamy on their own.
- 1 small sweetpotato
- ½ teaspoon ancho chile powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup + 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 6 tablespoons heavy cream
- 1 cup grapefruit or orange juice
- Peel and cube the sweetpotato.
- Season with cumin, shile powder and salt.
- Add 1 tablespoon olive oil.
- Roast in a 400F degree oven.
- Once roasted and cooled, add 6 about ½ cup of the roasted sweetpotatoes in a blender or food processor with the rest of the ingredients.
- Blend well in order to obtain a uniform, smooth and creamy dressing.
- If you would like a more liquid consistency, add more citrus juice, blend again and keep adjusting as needed.