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Sweet Potato Salad

Sweet Potato Salad

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’m not much of a meat-eater, 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.

Read more: All recipes, Food, Side Dishes, , ,

By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

66 comments

+ add your own
11:15AM PST on Dec 22, 2012

Thanks

7:42AM PST on Dec 22, 2012

yum

9:50AM PDT on Mar 14, 2012

Grazie Melissa,sembra buonissimo.

7:07AM PDT on Oct 6, 2011

Thank you

11:47AM PDT on Jun 9, 2011

thanks!

2:23AM PDT on Jun 9, 2011

Thanks, it sounds delicious.

7:12AM PDT on Jun 8, 2011

Noted with interest.

1:09PM PDT on Jun 7, 2011

ty

5:15PM PDT on Jun 4, 2011

Curry powder and maple syrup go together?
I'm not sure - but then again, I've never had the combination.

5:15PM PDT on Jun 4, 2011

Curry powder and maple syrup go together?
I'm not sure - but then again, I've never had the combination.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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