My potato salad compromise (and honestly, I liked this one better than the traditional dish) was composed of roasted sweet potatoes with garlic, sweet peppers, and a dressing of lemon juice and fresh parsley.
0 Preheat your oven to 375 degrees and set a foil-lined baking sheet aside.
1 Peel and chop your sweet potatoes into cube-sized pieces.
2 Peel and slice your garlic.
3 Toss the sweet potatoes, garlic, and oil together and place on the baking sheet no more than one potato thick.
4 Bake for approximately 30 minutes (or until fork-tender).
5 While the potatoes are baking, you can prepare the dressing.
6 Combine the lemon juice, zest, parsley, and juice from the jar of roasted peppers.
7 Chop the peppers into small ½ inch square pieces and set aside.
8 When the sweet potatoes are done, combine all ingredients together and top with a little cracked pepper.
9 You may serve this either warm or cold – depending on how early you prepare this dish.
