RECIPE #5277 - ALICE RANDALL & CAROLINE RANDALL WILLIAMS' DEFORD'S SPICY ROASTED SWEET POTATOES WITH

 Serves 10

 3 large sweet potatoes, cut into 1⁄2-inch chunks

Salt and pepper

2 fresh red hot chile peppers

1 garlic clove

1⁄3 cup red wine vinegar

1 tablespoon honey

3 tablespoons olive oil

1 medium red onion, chopped

2 cups pomegranate seeds or unsweetened dried cranberries

 1 Preheat the oven to 400°F.

2 Put the sweet potatoes on a baking sheet, season with salt and pepper, and roast until tender when pierced with a knife, about 20 minutes.

3 While the sweet potatoes are roasting, make the dress­ing: Seed and chop the chile peppers. Transfer them to a food processor and add the garlic, vinegar, and honey. Whirl until finely chopped. Slowly pour in the olive oil with the motor running, and whirl until the dressing is smooth.

4 Toss the sweet potato chunks with the onion, pome­granate seeds, and dressing. Serve hot or cold.

 Reprinted from Soul Food Love by Alice Randall and Caroline Randall Williams. Photographs copyright © 2015 by Penny De Los Santos. To be published on February 3, 2015 by Clarkson Potter, an imprint of Random House LLC.