Recipe: Roasted Batata Salad with Salsa Verde

Roasted Batata Salad with Salsa Verde

By Aarón Sánchez - - Feb 16, 2014

Sometimes I like to douse sweet potatoes in brown sugar and butter, but I also love to go the savory route, tossing simple roasted batatas, a lovely super-starchy tropical variety, with cumin and salsa verde, which adds an herbal punch, acidity, and spice. The only thing it’s missing is the calories.

Servings: 4


Salsa Verde
  • 1/4 cup distilled white vinegar
  • 2 jalapeños or 1 serrano chile, roughly chopped
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper
Roasted Batata Salad with Salsa Verde
  • 4 medium batatas (about 2 pounds)
  • 1 teaspoon ground cumin
  • 1/2 cup Salsa Verde, or more to taste
  • Salt and freshly ground black pepper


Salsa Verde
1. Combine the vinegar, jalapeños, garlic, and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.
2. Store in the refrigerator in a sealed container and use within a week.

Roasted Batata Salad with Salsa Verde
1. Move a rack to the middle of the oven and preheat the oven to 400 degrees fahrenheit.
2. Wrap each batata individually in a square of aluminum foil .Put the batatas on the oven rack, leaving space between them for the heat to circulate. Roast until the batatas feel tender when gently squeezed, about 1 hour. Depending on the size of your batatas, they may need as long as 90 minutes to become tender, but check them, squeezing lightly with an oven mitt, after 1 hour.
3. While the batatas are roasting, toast the cumin: Heat a dry cast-iron skillet or small heavy saucepan over medium-low heat. Add the cumin and stir for about one minute, just until it smells fragrant. Pour it into a small bowl (it will scorch if you leave it in the pan) and set it aside.
4. When the batatas are tender, remove them from the oven and let them cool in the foil for about 15 minutes, until they're cool enough to handle.
5. Unwrap the batatas and peel off the skins. Cut them into 1/2-inch cubes and put them in a serving bowl. Toss gently with the toasted cumin and Salsa Verde. If the batatas took dry, add another few tablespoons of the Salsa Verde. Season with salt and pepper to taste. Serve warm or at room temperature.