5 lbs. sweet potato, peeled and diced in 1-inch cubes
2 red onions, small dice
1 celery bunch, small dice
1 green pepper, small dice
2 c. mayonnaise
1/4 c. white truffle oil
1/4 c. lemon juice
1/4 c. honey
2 c. vegetable oil
Salt and white pepper, to taste
>> Preheat oven to 300 degrees. In a mixing bowl combine sweet potato with 1 c. vegetable oil. Season with salt and white pepper. Spread on a baking sheet and bake 45 minutes, rotating tray every 15 minutes until potatoes are soft and cooked all the way through. Place in refrigerator until cool.
>> In a mixing bowl combine diced vegetables with remaining cup vegetable oil. Season with salt and white pepper. Spread on baking sheet and bake until soft, about 30 minutes. Place in refrigerator until cool.
>> To make dressing, combine mayonnaise, truffle oil, lemon juice and honey in bowl.
>>In large bowl, combine potatoes, vegetables and dressing. Gently mix with hands until completely coated. Season with salt and pepper to taste.
Recipe from Sugarfire Smokehouse
Photo by Bill Barrett