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.
Yield: serves 6-8
- 2 <sup>1</sup>⁄<sub>2</sub> lb. sweet potatoes, scrubbed clean
- <sup>3</sup>⁄<sub>4</sub> cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup finely chopped parsley
- <sup>1</sup>⁄<sub>4</sub> cup fresh lime juice
- <sup>1</sup>⁄<sub>4</sub> cup fresh orange juice
- 3 tbsp. maple syrup
- <sup>1</sup>⁄<sub>3</sub> cup candied ginger, finely chopped
- 3 roma tomatoes, cored and cut into 1" pieces
- 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.
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