Sweet Potato Salad
8 servings
90 minutes
Sweet potato salad is a vibrant combination of flavors and textures that captivates with its simplicity and sophistication. Baked until tender, the sweet potato gains a rich sweetness that harmoniously complements the freshness of parsley, citrus notes of lime and orange, and the spiciness of candied ginger. Maple syrup adds a light caramel depth while tomatoes refresh the composition. Inspired by European traditions, this dish is perfect as a light summer salad or an original side dish. It can be served as a standalone dish or alongside roasted meat or fish, creating a harmonious balance between sweet, sour, and spicy. Sweet potato salad is a gastronomic journey into a world of rich flavors and unexpected combinations.
1
Preheat the oven to 200˚C.
2
Place the sweet potatoes on a baking sheet and prick them well with a fork. Rub each tuber with 1 tablespoon of olive oil and salt; bake until soft for about 1 hour. Let cool, peel, and chop coarsely.
- Sweet potato: 1.2 kg
- Olive oil: 1 glass
- Coarse salt: to taste
3
Mix oil, parsley, lime and orange juice, syrup, salt, and pepper in a large bowl.
- Olive oil: 1 glass
- Chopped parsley: 70 g
- Lime juice: 1 glass
- Orange juice: 1 glass
- Maple syrup: 3 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
4
Add potatoes, ginger, and tomatoes; mix while shaking the bowl.
- Sweet potato: 1.2 kg
- Crystallized ginger: 150 g
- Tomatoes: 3 pieces
