From dressing to cooking, warm weather begs for a light touch. Our cravings tend to skew toward bright, clean flavors and this Ginger-Lime Sweet Potato Salad hits all the right notes. By starting with sweet potatoes, this salad is already colorful and vibrant. I recommend roasting them in oil and spices to add another layer of flavor, but steaming would work just as well. The simple, tangy dressing packs a spicy ginger punch that's lively and fresh. Candied pumpkin seeds–crunchy and sweet–set off the tender sweet potatoes; make them if you can or add your favorite nut or seed. You'll appreciate a fresh approach to traditional potato salad this season and may never turn back!
Preheat oven to 425ºF. Line a baking tray with parchment paper. Place sweet potatoes in a mound on the baking tray and drizzle with 2 tablespoons of oil. Sprinkle with cumin, coriander, and 1/2 teaspoon salt. Toss with your hands and arrange in a single layer. Roast for 15 to 20 minutes, until sweet potatoes are easily pierced with a sharp knife, watching carefully so as not to overcook. Remove from oven and set aside to cool.
To make the dressing, mix together in a large bowl the remaining 2 tablespoons of oil, remaining 1/2 teaspoon of salt, lime juice, syrup, ginger, scallion, and cayenne pepper. Transfer cooked potatoes from the baking tray to the bowl and gently toss to coat. Gently fold in cilantro. Set aside the baking tray. Lower the heat to 350ºF.
To make the candied pumpkin seeds, mix together the oil, syrup, cinnamon, and salt in a small bowl. Add pumpkin seeds and stir to coat. Spread seeds evenly on the parchment-lined baking tray. Bake for about 10 minutes, being careful not to burn. Pumpkin seeds will be golden brown and fragrant when done. Remove from the oven and set aside to cool.
Serve potato salad warm or cold garnished with candied pumpkin seeds.
Preheat oven to 425ºF. Line a baking tray with parchment paper. Place sweet potatoes in a mound on the baking tray and drizzle with 2 tablespoons of oil. Sprinkle with cumin, coriander, and 1/2 teaspoon salt. Toss with your hands and arrange in a single layer. Roast for 15 to 20 minutes, until sweet potatoes are easily pierced with a sharp knife, watching carefully so as not to overcook. Remove from oven and set aside to cool.
To make the dressing, mix together in a large bowl the remaining 2 tablespoons of oil, remaining 1/2 teaspoon of salt, lime juice, syrup, ginger, scallion, and cayenne pepper. Transfer cooked potatoes from the baking tray to the bowl and gently toss to coat. Gently fold in cilantro. Set aside the baking tray. Lower the heat to 350ºF.
To make the candied pumpkin seeds, mix together the oil, syrup, cinnamon, and salt in a small bowl. Add pumpkin seeds and stir to coat. Spread seeds evenly on the parchment-lined baking tray. Bake for about 10 minutes, being careful not to burn. Pumpkin seeds will be golden brown and fragrant when done. Remove from the oven and set aside to cool.
Serve potato salad warm or cold garnished with candied pumpkin seeds.
