http://www.care2.com/greenliving/sweet-potato-salad.html
Sweet Potato Salad
By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living
If you are familiar with my recipes you know that there are a few consistent themes: Greenmarket, greenmarket, and greenmarket. I wanted to work on a potato salad recipe, which meant, in my little world, thinking about some locally grown exotic spuds: Russian blues? Adirondack reds? Yellow finns? But then I thought, maybe some good old supermarket potatoes would do—although I couldn’t help but give it a spin and try a salad made with good old supermarket sweet potatoes.
Here’s what I came up with. It is a departure from the basic mayonnaise-laden Idaho potato salad, and with the addition of dried fruit and nuts, makes a satisfying side dish for vegetarians–and do I even need to point out all of the lovely antioxidants and nutritional integrity of the ingredients? Although I don’t eat meat, I think the sweet spiciness of this dish would partner perfectly with the salty, smoky flavors of BBQ.
INGREDIENTS
1/4 cup olive oil
2 tablespoons pure maple syrup
3 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
1 teaspoon curry powder (more or less, depending on the heat of your spice)
6 pounds sweet potatoes, scrubbed, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh cilantro
1 cup pecans, toasted, coarsely chopped
1 cup dried fruit (raisins, cherries, apricots, etc.)
Salt and pepper to taste
1. Whisk together olive oil, maple syrup, lime juice, ginger, and curry powder. Set aside.
2. Boil or steam sweet potatoes for about 10 minutes, or until just tender. You can use a huge pot, or just do them in batches.
3. Transfer sweet potatoes to a bowl and let cool to room temperature.
4. Add the remaining ingredients and gently toss with dressing. Let stand for a bit to allow the flavors to mingle. Season to taste with salt and pepper.
Makes 12 servings.
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
4 comments
add your comment »I made this salad side dish for weekend guests. It was colorful, had many textures, and had many different flavors. I also loved the break-from-tradition mayo dressing which had lime, maple syrup, and ginger flavors.We
added more curry powder to suite our taste. Because it is a large recipe, we only put dressing on half and then put the rest away for leftovers.
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This looks great! I've been looking for something yummy and different to take to my vegetarian meet up group's picnic this month! Thanks!
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This recipe was amazing!! I just loved all of the flavors so so much! It was a big hit with my family. I loved the fruit and nuts that naturally sweetend the salad instead of using lots of butter and sugar! It is healthy and a definite keeper~ Let me know how you like it if you try it!!!
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I would like to see information on calories, carb, fat, etc. included
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