Roasted Heirloom Sweet Potato Salad With Maple-Mustard Vinaigrette

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Washington Post


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8 to 10 small (2 1/2 pounds total) sweet potatoes, such as white Hayman sweet potatoes, white/yellow O'Henry sweets, Porto Ricos, Beauregard (orange) or Georgia Jet (reddish), peeled and cut into 3/4-inch pieces

3 to 4 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

6 hard-cooked eggs, peeled and cut into slices (optional; see NOTE)

1 tablespoon chopped parsley (optional)

3 tablespoons olive oil

2 tablespoons maple syrup (may be flavored with spices or herbs, such as ginger, rosemary or red pepper; in the case of the latter use less and combine with a tablespoon of plain maple syrup)

2 tablespoons apple cider vinegar or balsamic vinegar

1 tablespoon brown or Dijon-style mustard

1 or 2 medium cloves garlic (1/2 tablespoon)

1 tablespoon minced onion or finely chopped scallion (white and light-green parts)

1/2 teaspoon kosher salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

1/2 teaspoon ground cumin

1/2 teaspoon Spanish smoked paprika

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