Sweet Potato

Baked Sweet Potato Salad With Maple and Lime
Make this with leftover baked sweet potatoes. It’s a substantial and manly dish, perfect for a barbecue side or a winter salad.
Serves: 6-8
2 pounds (approx.) fresh sweet potatoes
4 tablespoons maple syrup
3 tablespoons orange juice
3 tablespoons lime juice
Salt and pepper to taste
1/2 cup olive oil
1/2 cup parsley or cilantro, chopped
2 tablespoons grated fresh ginger
1-1/2 cups crushed or chopped tomatoes
Preheat oven to 350 F. Prick sweet potatoes with a fork in several places. Bake in oven for 30 to 45 minutes until potatoes are soft when you squeeze them. Let them cool completely. Peel and cut potatoes into ½-inch cubes. Set aside.
In a large mixing bowl, combine maple syrup, orange and lime juice, salt and pepper to taste, olive oil, fresh herbs and fresh ginger. Whisk vigorously until well blended and frothy. Add the potatoes to the bowl and toss gently with the dressing.
Let marinate in refrigerator for at least an hour. Toss tomatoes with potatoes and serve on a bed of leaf lettuce or spinach.
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