One of the best parts of a good salad is the dressing. Good dressings introduce flavors that complement the ingredients without overpowering a salad. Originally developed for The Factory Café’s signature salad, this Burnt Honey Sweet Potato Dressing remains a staple in our home kitchens. Earthy sweet potatoes are brightened by the addition of vinegar and caramelized honey in this recipe—it’s also a great way to use leftover or over-cooked sweet potatoes.

Find and enjoy the recipe below.

P.S.: Read more about The Factory Café here, the home to our Friends of the Café dinners (and, previously, a lunch service that ran daily from 2013–2019).


Burnt Honey Sweet Potato Dressing

2 medium-sized sweet potatoes, roasted until soft, cooled and peeled
3/4 cup sherry vinegar
3/4 cup cider vinegar
1 cup neutral oil
1/2 teaspoon ground cumin
Juice and zest of 1 small orange
1/2 teaspoon salt (more to taste)
1/2 teaspoon black pepper
3/4 cup water
2 tablespoons burnt honey

Begin by washing your sweet potatoes then coating them with oil and salt and pepper. Roast in a 375° oven until soft, the time will depend on the size of the potatoes. Allow them to cool and then peel off the skin. Place the potatoes and all other ingredients except for the oil and honey in the blender and blend until smooth. You might need to stop and scrape down the sides to get it to blend properly until smooth.

In a small pot on the stove cook honey until it comes to a boil for approximately 3 minutes or until it begins to caramelize and darken slightly in color. The color change will all depend on what honey you use and the color it is to begin with. Once darkened, drizzle into the blender until honey is incorporated. On low to medium speed, slowly drizzle in the oil until completely combined and emulsified.

Once combined, taste for salt and acidity level. This will vary based on the size of your potatoes and your taste for acidity in your typical salad dressing. If the dressing appears to be too thick add a splash of water and blend to combine.

This recipe can be made using any root vegetable (we especially like winter squash, pumpkin, and carrots). Serve over salad greens or in a grain bowl.


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