Ingredients
1½ lbs (750 g) sweet potatoes, about 2 large
3 tbsp (45 mL) white balsamic vinegar
½ cup (125 mL) chopped red onion
¼ cup (60 mL) coarsely chopped pecans, toasted
3 tbsp (45 mL) chopped parsley
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) cayenne pepper
½ cup (125 mL) crumbled blue cheese or feta
Preparation
1 Peel sweet potatoes and cut into 1-inch (2.5-cm) chunks. Place in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 3 to 5 minutes. Be careful not to overcook (see TIP for microwave instructions).
2 Drain well, place in a bowl and toss with 1 tbsp (15 mL) balsamic vinegar. Once cool, stir in red onion, pecans and parsley.
3 Whisk remaining vinegar with oil, salt and cayenne. Toss
