Roasted Sweet Potato Salad With Red Pepper Vinaigrette

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
89%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

4 large sweet potatoes

½ cup extra virgin olive oil

Salt and freshly ground black pepper

1/4 cup red wine vinegar or sherry vinegar

1 medium red bell pepper, cored, seeded, and quartered

2 teaspoons ground cumin

1 tablespoon grated orange zest (optional)

1/2 cup sliced scallion

1/2 cup minced fresh mint or parsley leaves

1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste

1/4 cup raisins (optional)

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