INGREDIENTS
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4-5 California sweetpotatoes
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3 tablespoons olive oil
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Kosher salt and freshly cracked black pepper
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1 shallot, roughly chopped
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2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
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1 clove garlic
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1/2 teaspoons red pepper flakes
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1/2 cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon salt