Sweet Potato Salad

  • Serves

    serves 6-8


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.


  • 2 12 lb. sweet potatoes, scrubbed clean
  • 34 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup finely chopped parsley
  • 14 cup fresh lime juice
  • 14 cup fresh orange juice
  • 3 tbsp. maple syrup
  • 13 cup candied ginger, finely chopped
  • 3 roma tomatoes, cored and cut into 1" pieces


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.

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