- 2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
- 2/3 cup olive oil, plus
- 1 tablespoon olive oil
- 3 tablespoons sliced almonds
- 1/2 teaspoon curry powder
- 1 1/2 pounds smoked ham, such as Black Forest, diced
- 3 scallions including green tops, sliced thin
- 3 tablespoons cider vinegar or red- or white-wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 head red leaf lettuce, torn into bite-size pieces
- Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.
- In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.
- In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.
- Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.