Roasted Chili-Coriander Sweet Potato Salad
Roasted sweet potato wedges make a differently delicious summertime version of you favorite classic picnic food staple.
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Pastry brush
- Cooling rack
- Blender
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
- Kitchen scale
Ingredients
- 4 small sweet potatoes (unpeeled, cut lengthwise into wedges)
- 2 tablespoons (plus ½ cup) canola oil
- kosher salt
- freshly cracked black pepper
- 1 cup cilantro leaves (divided)
- 3 limes (juice only)
- ¼ cup rice vinegar
- 2 tablespoons mirin
- 1 tablespoon sambal olek chili paste
- 2 cloves garlic (peeled and chopped)
- 1 teaspoon chopped fresh ginger
- ½ teaspoon ground coriander
- ½ cup mint leaves
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