INGREDIENTS
4
California sweetpotatoes
3 tbsp
olive oil
Kosher salt and freshly cracked black pepper
1
shallot, roughly chopped
2 cups
tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
1 clove
garlic
1/2 tsp
red pepper flakes
1/2 cup
olive oil
2 tbsp
red wine vinegar
1 tsp
salt