Ingredients
2 lb. medium sweet potatoes
1 tsp. finely chopped thyme
5 1/2 tbsp. extra-virgin olive oil
kosher salt to taste
1 tbsp. white wine vinegar
1 1/2 tsp. honey
1 1/2 tsp. molasses
6 small yellow onions (1 1/4 pounds)
1/2 tsp. cumin seeds
pinch crushed red pepper
2 garlic cloves
3/4 c. fresh orange juice
1/2 lb. arugula
Preparation
Step 1Preheat the oven to 375 degrees F. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 tablespoon of the olive oil and salt. Spread in an even layer and roast for 30 minutes per side.Step 2Meanwhile, in a large cast-iron skillet, mix 1 1/2 tablespoons of the olive oil with the vinegar, honey and molasses; season with salt. Spread the onion slices in the skillet and bake until browned, about 20 minutes per side; transfer to a plate. Reserve the juices in the skillet.Step 3In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the garlic and cook until golden.Step 4Set the reserved skillet over moderate heat, add the garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with the sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.
