Another highlight of our trip to Arizona was a meal at Liberty Market.
Originally opened in 1935 as a grocery store, it has evolved into a casual restaurant with a great vibe. Below are a few photos of design details.
I ordered the Picnic salad, which was delicious. But the reason I am writing this post is the Roasted Sweet Potato Salad – AMAZING. I am honestly drooling while I am writing this. When the chef stopped by the table, I mentioned how much I loved it. He said there were a variety of recipes written on the wall of the second stall of the bathroom (???). I ventured off with my camera.
After spending way too long in the stall reading all the posted recipes, I couldn’t find the one I was looking for (probably due to my self-conciousness of going into the bathroom with a camera with the sole purpose of reading the walls).
A little research on the internet, and I found this:
Sweet potatoes are super nutritious and extremely versatile. We love baked sweet potato fries and whipped sweet potatoes with cinnamon and butter, but have you tried them cold? Liberty Market in Gilbert has this awesome sweet potato salad that I have been working to recreate. I feel I am close enough to call it just as good even if it is not quite the same. It is slightly smoky, salty and sweet with a little kick.
The flavors take a few hours to marry, so this is best to make a day or two ahead. I love having a bowl of it ready to serve up for a quick snack or a side with lunch. I think these sweet potatoes would even be great as a thanksgiving side instead of the ewwy gooey marshmallow kind. This would free up oven space for that nice free range turkey and yummy homemade butter rolls!
Chipotle peppers are spicy (they are smoked jalapeños), you can adjust it to your taste. One pepper is just enough to notice, but not at all overpowering. I get the peppers in a can and puree the whole thing, then freeze it in tablespoon portions since I never use a whole can at once and never use them whole, it is a convenient way to use them. 1 tablespoon is equal to about 1 pepper.
3 pounds sweet potatoes
¼ cup extra virgin olive oil
1 chipotle pepper in adobo sauce, pureed
1 teaspoon balsamic vinegar
2 teaspoons salt
¼ teaspoon pepper
1/3 cup dried cranberries
½ cup pecans, chopped
2 tablespoons chopped fresh chives
Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 35 minutes. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover and refrigerate until chilled.
I haven’t tried it yet, but if it is half as good as the stuff at Liberty Market, I am a happy girl!
I didn’t get any great photos of our day at Chicago Cubs Spring Training, but I thought this beer vendor was worth posting…