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1Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds
2YIELD Serves 6 to 8
3TIME 1½ hours
4Why This Recipe Works
5We wanted a fresher, more vibrant take on the average sweet potato side. We started by peeling and cutting the potatoes into bite-size pieces. Cooking them in a hot oven (450 degrees) developed a golden exterior while the insides baked up fluffy and tender. We let the roasted potatoes cool down (to protect their structural integrity) before tossing them with a vinaigrette made with scallions, jalapeño, lime juice, garlic, and warm spices. We finished the dressed sweet potatoes with fresh cilantro plus toasted almonds for a nutty crunch, making a great salad to serve alongside any fall-favorite main dish.
6Gather Your Ingredients
73 pounds sweet potatoes, peeled and cut into ¾-inch pieces
83 tablespoons plus ¼ cup extra-virgin olive oil, divided
92 teaspoons table salt
103 scallions, sliced thin
113 tablespoons lime juice (2 limes)
121 jalapeño chile, stemmed, seeded, and minced
131 teaspoon ground cumin
141 teaspoon smoked paprika
151 teaspoon pepper
161 garlic clove, minced
17½ teaspoon ground allspice
18½ cup fresh cilantro leaves and stems, chopped coarse
19½ cup whole almonds, toasted and chopped
20Before You Begin
21* A high-quality extra-virgin olive oil will add depth and complexity here.
22Instructions
231. Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with 3 tablespoons oil and salt in bowl. Transfer to rimmed baking sheet and spread into even layer. Roast until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting. Let potatoes cool for 30 minutes.
242. Meanwhile, combine scallions, lime juice, jalapeño, cumin, paprika, pepper, garlic, allspice, and remaining ¼ cup oil in large bowl. (Cooled sweet potatoes and scallion mixture can be refrigerated, separately, for up to 24 hours; let both come to room temperature before proceeding with recipe.)
253. Add cilantro, almonds, and potatoes to bowl with scallion mixture and toss to combine. Serve.

L2 corrected

Level 2, Oct 27 answer key (no settlement needed), the newest

Title

Title	Serves	Total time
Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds	6 to 8	1½ hours to 1½ hours

Cook Time

Prep	Cook	Total
(blank)	(blank)	1½ hours

Ingredients

#	Ingredient	Heading
1	3 pounds sweet potatoes, peeled and cut into ¾-inch pieces
2	3 tablespoons plus ¼ cup extra-virgin olive oil, divided
3	2 teaspoons table salt
4	3 scallions, sliced thin
5	3 tablespoons lime juice (2 limes)
6	1 jalapeño chile, stemmed, seeded, and minced
7	1 teaspoon ground cumin
8	1 teaspoon smoked paprika
9	1 teaspoon pepper
10	1 garlic clove, minced
11	½ teaspoon ground allspice
12	½ cup fresh cilantro leaves and stems, chopped coarse
13	½ cup whole almonds, toasted and chopped

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Sub rows (added at)
1	3	pounds	sweet potatoes	peeled and cut into ¾-inch pieces	step 3: 3 pounds
2	7/16	cup	extra-virgin olive oil, divided		step 4: 3 tablespoons step 11: ¼ cup
3	2	teaspoons	table salt		step 4: 2 teaspoons
4	3		scallions	sliced thin	step 10: 3
5	3	tablespoons	lime juice (2 limes)		step 11: 3 tablespoons
6	1		jalapeño chile	stemmed, seeded, and minced	step 11: 1
7	1	teaspoon	ground cumin		step 11: 1 teaspoon
8	1	teaspoon	smoked paprika		step 11: 1 teaspoon
9	1	teaspoon	pepper		step 11: 1 teaspoon
10	1	clove	garlic	minced	step 11: 1 clove
11	½	teaspoon	ground allspice		step 11: ½ teaspoon
12	½	cup	fresh cilantro leaves and stems	chopped coarse	step 12: ½ cup
13	½	cup	whole almonds	toasted and chopped	step 12: ½ cup

Cooking Sentences

#	Section	Sentence
1	1	Adjust oven rack to middle position and heat oven to 450 degrees.
2	1	Toss potatoes with 3 tablespoons oil and salt in bowl.
3	1	Transfer to rimmed baking sheet and spread into even layer.
4	1	Roast until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting.
5	1	Let potatoes cool for 30 minutes.
6	2	Meanwhile, combine scallions, lime juice, jalapeño, cumin, paprika, pepper, garlic, allspice, and remaining ¼ cup oil in large bowl.
7	2	(Cooled sweet potatoes and scallion mixture can be refrigerated, separately, for up to 24 hours; let both come to room temperature before proceeding with recipe.)
8	3	Add cilantro, almonds, and potatoes to bowl with scallion mixture and toss to combine.
9	3	Serve.

Cooking Steps

#	Step
1	Adjust oven rack to middle position
2	Heat oven to 450 degrees.
3	Add potatoes to a bowl
4	Add 3 tablespoons oil and salt to the potato bowl
5	Toss potatoes with oil and salt.
6	Transfer the potatoes from the potato bowl to rimmed baking sheet
7	Spread the potatoes into even layer.
8	Roast the potatoes until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting.
9	Let potatoes cool for 30 minutes.
10	Meanwhile, add scallions to a large bowl
11	Add lime juice, jalapeño, cumin, paprika, pepper, garlic, allspice, and remaining ¼ cup oil to the scallion bowl
12	Add cilantro, almonds, and potatoes from potato baking sheet to bowl with scallion mixture
13	Toss the salad to combine.
14	Serve.

Extras

Name	Text
Why This Recipe Works	We wanted a fresher, more vibrant take on the average sweet potato side. We started by peeling and cutting the potatoes into bite-size pieces. Cooking them in a hot oven (450 degrees) developed a golden exterior while the insides baked up fluffy and tender. We let the roasted potatoes cool down (to protect their structural integrity) before tossing them with a vinaigrette made with scallions, jalapeño, lime juice, garlic, and warm spices. We finished the dressed sweet potatoes with fresh cilantro plus toasted almonds for a nutty crunch, making a great salad to serve alongside any fall-favorite main dish.
Before You Begin	* A high-quality extra-virgin olive oil will add depth and complexity here.
untitled	(Cooled sweet potatoes and scallion mixture can be refrigerated, separately, for up to 24 hours; let both come to room temperature before proceeding with recipe.)

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	sweet potatoes	1361	g	step 3: 1361 g
2	extra-virgin olive oil, divided	104	ml	step 4: 44 ml step 11: 59 ml
3	table salt	9.9	ml	step 4: 9.9 ml
4	scallions			step 10: (blank)
5	lime juice (2 limes)	44	ml	step 11: 44 ml
6	jalapeño chile			step 11: (blank)
7	ground cumin	4.9	ml	step 11: 4.9 ml
8	smoked paprika	4.9	ml	step 11: 4.9 ml
9	pepper	4.9	ml	step 11: 4.9 ml
10	garlic			step 11: (blank)
11	ground allspice	2.5	ml	step 11: 2.5 ml
12	fresh cilantro leaves and stems	118	ml	step 12: 118 ml
13	whole almonds	118	ml	step 12: 118 ml

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