Sweet Potato Salad

Name: Sweet Potato Salad
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 1 ⁄ 2 lb. sweet potatoes, scrubbed clean; 3 ⁄ 4 cup olive oil; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup finely chopped parsley; 1 ⁄ 4 cup fresh lime juice; 1 ⁄ 4 cup fresh orange juice; 3 tbsp. maple syrup; 1 ⁄ 3 cup candied ginger, finely chopped; 3 roma tomatoes, cored and cut into 1" pieces

Serves
serves 6-8

JAMES OSELAND

Roasted sweet potatoes are married with candied ginger in a citrus vinaigrette in this salad recipe from Kansas home cook Sue Ashline. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.

Ingredients

2 ¹⁄₂ lb. sweet potatoes, scrubbed clean
³⁄₄ cup olive oil
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup fresh lime juice
¹⁄₄ cup fresh orange juice
3 tbsp. maple syrup
¹⁄₃ cup candied ginger, finely chopped
3 roma tomatoes, cored and cut into 1" pieces

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Instructions

Step 1

Heat oven to 400°. Place sweet potatoes on a baking sheet and prick all over with the tines of a fork. Rub each potato with about 1 tbsp. olive oil and season with salt; bake until tender, about 1 hour. Let cool, then peel and roughly chop. Whisk remaining oil with parsley, juices, syrup, salt, and pepper in a large bowl. Add potatoes, ginger, and tomatoes; toss to combine.