Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Ginger-Lime Sweet Potato Salad

By Chef Linda

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!

Ingredients

Potato Salad
 2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces
 4 tbsp olive oil, divided use
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp salt, divided use
 ¼ cup lime juice
 2 tbsp maple syrup
 2 tbsp freshly grated ginger
 2 scallions, finely chopped, white and light green parts, about 3 tablespoons
  tsp cayenne pepper
 ¼ cup chopped fresh cilantro (or substitute parsley)
Candied Pumpkin Seeds
 2 tbsp olive oil
 2 tbsp maple syrup
 ½ tsp ground cinnamon
 ¼ tsp coarse salt
 ½ cup raw pumpkin seeds (pepitas)

Directions

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.

Ginger-Lime Sweet Potato Salad

Ginger-Lime Sweet Potato Salad

DifficultyEasyCook Time30 mins
YIELDS
6 to 8 servings

ginger-lime sweet potato salad
INGREDIENTS

Potato Salad
 2 lbs sweet potatoes, peeled and cut into 1/2-inch pieces
 4 tbsp olive oil, divided use
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp salt, divided use
 ¼ cup lime juice
 2 tbsp maple syrup
 2 tbsp freshly grated ginger
 2 scallions, finely chopped, white and light green parts, about 3 tablespoons
  tsp cayenne pepper
 ¼ cup chopped fresh cilantro (or substitute parsley)
Candied Pumpkin Seeds
 2 tbsp olive oil
 2 tbsp maple syrup
 ½ tsp ground cinnamon
 ¼ tsp coarse salt
 ½ cup raw pumpkin seeds (pepitas)

DIRECTIONS

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.

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