1 kg of sweet potato, peeled and cubed
Salt and black pepper to taste
3 tablespoons of olive oil
2 tablespoons of vinegar
2 tablespoons of whole-grain mustard, with the seeds
1 tablespoon of honey
8 radishes, peeled and thinly sliced
1 tablespoon of chopped scallion
Fresh romaine lettuce leaves for garnish
1 kg of sweet potato, peeled and cubed
Salt and black pepper to taste
3 tablespoons of olive oil
2 tablespoons of vinegar
2 tablespoons of whole-grain mustard, with the seeds
1 tablespoon of honey
8 radishes, peeled and thinly sliced
1 tablespoon of chopped scallion
Fresh romaine lettuce leaves for garnish
Cook the sweet potatoes in a large pot of boiling salted water until they're tender, about 10 minutes
Drain and let cool, then cut them in half lengthwise
Reserve on a large platter
In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and black pepper to make the vinaigrette
Pour the vinaigrette over the still-warm sweet potatoes and toss to coat
Allow it to cool to room temperature, shaking the platter occasionally to distribute the dressing evenly
Add the sliced radishes and chopped scallion, garnish with fresh romaine lettuce leaves, and serve.
