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Salads Bobby Flay
Sweet Potato/Squash/Pumpkin 1/1/2002


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Servings: 8-10 as side dish

4 medium sweet potatoes (1 pound each)
1 bunch green onions
½ cup olive oil plus extra for brushing
1 tablespoon Dijon mustard
¼ cup cider vinegar
½ cup balsamic vinegar
1 tablespoon honey
Kosher salt & freshly ground pepper
¼ cup coarsely chopped flat-leaf parsley

Brush potatoes & green onions with olive oil. Roast until tender. Onions take much less time than potatoes. Cool enough to handle, then cut potatoes into 1-inch cubes and finely chop green onions. Whisk together ½ cup olive oil, mustard, vinegars, honey and season with salt & pepper. Add dressing to potatoes, onions and parsley and mix until coated. Season to taste with additional salt & pepper.

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