Now that the holidays are over, I have a confession to make.  I’ve never been a fan of sweet potatoes.  Sure, they’re good for you – seven ounces (about half of a large one) contains more than twice the daily recommended intake of beta-carotene (which the body turns into vision-friendly vitamin A) plus ample amounts of fiber, minerals (manganese, copper, potassium, and phosphorus) and B vitamins, and antioxidants. Yet the dessert-like concoctions that typically appear on holiday dinner tables have never held much interest to me.

This year, however, things have changed.  Blame it on the blog, but now that I spend my days thinking about food rather than tax law, it occurred to me that sweet potatoes shouldn’t be any less versatile than other root vegetables.  Since salads are a great way to showcase these staples of the winter kitchen, I thought I’d create one using cubes of roasted sweet potatoes. Read More