Sweet Potato Salad in Maple-Lemon Vinaigrette
-Recipe from Yamuna mataji
You can prepare this salad up to 8 hours before serving. Though it is
light and healthy, it is also substantial and filling, perfect as a
fall or winter salad. The maple-lemon dressing is barely sweet,
pleasantly warmed by candied ginger.
Cooking time: about 45 minutes
Preparation and marinating time (after assembling ingredients): about 1 hour
6 medium-sized sweet potatoes (about 2 pounds/1kg), washed but not peeled
4 table spoons (60 ml) maple syrup or honey
3 table spoons (45 ml) orange or tangerine juice
3 table spoons (45 ml) lemon or lemon juice
¾ teaspoon (3.5 ml) salt
¼ teaspoon (1 ml) freshly ground black pepper or 1/8 teaspoon (0.5 ml) cayenne pepper
½ cup (120 ml) olive oil, or 2 table spoons (30 ml) almond oil and 6 table spoons (90 ml) sunflower oil
1/3 cup (80 ml) finely chopped fresh coriander or parsley
2 table spoons (30 ml) chopped candied or stem ginger
3 medium-sized tomatoes, peeled, seeded and cut into 1/2 –inch (1.5 cm) cubes
Prick the potatoes with a fork in 2 or 4 places, then wrap in
aluminum foil. Bake in a preheated 400 F (205 C) oven for about 45
minutes or just until crushably soft. Cool, peel, cut into ½-inch (1.5
cm) cubes and places them in a large salad bowl. Alternatively, peel
the potatoes, steam them, let them cool, and cube them.
Combine the sweetener, juices, salt, cayenne or black pepper,
oil, fresh herbs and ginger in a jar, cover and shake until emulsified.
Pour the dressing over the potatoes, toss gently, cover and set aside,
refrigerated, for 1-8 hours.
3. Before serving, add the tomatoes, gently toss and serve on a bed of mixed greens.