From: Chef Daniel Schurr, Second Empire Restaurant & Tavern, Raleigh, NC. Yield: 6 servings.
4 cups diced sweet potato (about 3 medium)
2 Tbsp. olive oil
¼ cup rice wine vinegar
1 Tbsp. fresh lemon juice
1 tsp. honey
1 tsp. salt
⅛ tsp. white pepper
¼ cup chopped parsley
¼ cup chopped cilantro
½ cup diced ripe mango
¼ cup chopped shallot
2 bulbs endive, julienne
1 cup creme fraiche
Lightly coat sweet potatoes with olive oil. Arrange potatoes in single layer on baking tray. Roast at 400°F for 20 minutes or until tender, turning once or twice. Set aside to cool.
In a large mixing bowl, whisk together vinegar, lemon juice, honey, salt and pepper. Add parsley, cilantro, mango and shallot. Mix well. Let rest for 10 minutes. Add roasted sweet potatoes, endive and creme fraiche and toss to coat.
Recipe courtesy National Mango Board