Asian Sweet Potato Salad

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 pounds sweet potatoes
2. 1/2 cup plus 1 tablespoon canola oil
3. 1 tablespoon minced garlic
4. 1 tablespoon rinsed and minced fermented black beans, or 1 1/2 tablespoons soy sauce
5. 1 tablespoon minced fresh ginger
6. 2 tablespoons rice vinegar
7. 1 tablespoon Dijon mustard
8. 3 scallions, thinly sliced
9. Salt and freshly ground pepper

1. Preheat the oven to 350°. Wrap the sweet potatoes in foil and roast for about 35 minutes, or until tender. Let the potatoes cool slightly, then peel and cut them into 1-inch chunks.
2. Heat 1 tablespoon of the oil in a small skillet. Add the garlic, black beans and ginger and cook over moderate heat, stirring, until very fragrant, 2 to 3 minutes. Remove from the heat and whisk in the vinegar and mustard. Transfer to a bowl and whisk in the remaining 1/2 cup of oil. Stir in the scallions and season with salt and pepper. Gently fold in the potatoes. Serve warm or at room temperature.