Sweet Potato Salad
While many Americans only know sweet potatoes as part of a gooey, rich casserole, they are very rich in flavor and natural sweetness. In this dish a little dressing goes a long way.
3 tbsp. cider vinegar
2 tbsp. Asian sesame oil
2 tbsp. minced, fresh ginger
1 tsp. ground coriander
1 tsp. salt
1⁄3 cup canola oil
4 scallions, minced
4 lb. sweet potatoes peeled and cut into 2-in. sticks
- Whisk together vinegar, sesame oil, ginger, coriander, and salt. Whisk in oil and scallions until blended.
- Place potatoes in large saucepan and cover with cold, salted water. Bring to a boil; reduce heat to low, cover, and cook 6-8 min., until tender-crisp. Drain well.
- In medium bowl, combine potatoes with dressing and serve.