I made this the other day and everyone raved about it. Personally, I thought it just okay ~ a little too sweet. If I make it again, I'll probably use a thinner yogurt and maybe some goat cheese. Probably more mustard too and maybe a splash of white wine vinegar. It needed IMO a little more pizazz and the potatoes really soaked up the dressing, making it a little too dry - I also did not refrigerate before serving because the reviews suggested not to.
Ingredients
Vegetable oil cooking spray
2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
Dressing:
1/3 cup plain yogurt, at room temperature (I used Fage)
1/4 cup Mascarpone cheese, at room temperature
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Granny Smith apple, cored and diced into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup pumpkin seeds, toasted (see Cook's Note) (I used sunflower seeds)
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.
For the dressing: In a small bowl, whisk together the yogurt, Mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.
Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.
