Ginger-Lime Sweet Potato Salad

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

⅛ 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)

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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