Sweet Potato Salad

Making this salad a day ahead allows the flavors of the dressing to meld with the other ingredients. Photo by Tanner Boyles.

Serves 6-8

Ingredients

For the dressing

½ cup mayonnaise

2 tablespoons fresh lime juice (from 1-2 limes)

1 tablespoon grated fresh ginger

1 teaspoon lime zest (optional)

½ teaspoon salt

¼ teaspoon black pepper

For the salad

½ cup golden raisins

¼ cup hot water

2 pounds sweet potatoes, peeled and diced into ½-inch cubes

1 cup finely diced celery (about 2-3 stalks)

¼ cup finely chopped fresh cilantro

2 scallions, thinly sliced (white and green parts)

Salt and freshly ground black pepper to taste

Instructions

To make dressing: In a large bowl, whisk together mayonnaise, lime juice, ginger and lime zest (if using). Season with salt and pepper and set aside.

In a small bowl, combine golden raisins with hot water. Let sit for at least 10 minutes, or until raisins are reconstituted. Drain well and set aside.

Preheat oven to 400°. Place diced sweet potatoes on a baking sheet and bake until soft, 20-30 minutes. Remove from oven and cool completely.

To make salad: When sweet potatoes are completely cool, add them to the bowl with the dressing. Add golden raisins, celery, cilantro and scallions. Gently fold all the ingredients together until everything is well combined and coated in the dressing. Taste and adjust seasoning. Cover the bowl and refrigerate salad for at least 1 hour before serving to allow the flavors to meld.