Wash the sweets, then wrap tightly in aluminum foil and bake on a cookie sheet at 350 degrees for 40 to 50 minutesuntil tender, but not mushy. Remove from oven, open foil and allow the potatoes to cool.
When cool, peel each potato and slice into fat œ-inch rounds. Place rounds on a lightly greased cookie sheet, sprinkle with chile powder, and place under broiler for a few minutes. Remove and let cool to room temperature.
Arrange greens on a salad plate. Top with one slice of orange and one of purple sweet potato in the center. Add walnuts. Top with blue cheese. Dress with Marzetti dressing and serve.
2 small sweet potatoes (Jewell, Beauergard, or Red Garnet)
2 small purple sweet potatoes
New Mexican chile powder or similar
6 to 9 cups Mesclun mix salad greens
¾ cup coarsely chopped walnuts
6 Tbsp. crumbled blue cheese
Marzettis Italian with Blue Cheese Crumbles salad dressing
2 small purple sweet potatoes
New Mexican chile powder or similar
6 to 9 cups Mesclun mix salad greens
¾ cup coarsely chopped walnuts
6 Tbsp. crumbled blue cheese
Marzettis Italian with Blue Cheese Crumbles salad dressing
This article appears in Oct 1-31, 2008.