Sweet Potato And Ginger Salad Recipes

Steps:

• In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
• Meanwhile, in small bowl, mix dressing ingredients with whisk.
• In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.

Steps:

• Toss sweet potatoes, celery and parsley in large bowl.
• Mix dressing, honey, lemon juice and ginger. Add to potato mixture; mix lightly. Cover.
• Refrigerate several hours or until chilled.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Steps:

• Cook 3/4 pound chopped wax beans and 2 bunches quartered radishes in boiling water, 5 minutes. Remove with a strainer and run under cold water. Add 1 1/2 pounds halved baby potatoes to the boiling water and cook 6 to 8 minutes; drain. Toss the potatoes, beans and radishes with 1/4 cup lime juice and 2 tablespoons sugar. Stir in 3/4 cup each mayonnaise and chopped scallions, 4 teaspoons grated ginger, 1 teaspoon salt and some chopped cilantro and parsley. Chill.

Steps:

• Preheat oven to 425.
• Prepare sweet potatoes: peel and cut into 3/4" chunks.
• On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
• In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
• Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
• Serve warm, cold, or at room temperature.

Steps:

• In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
• Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
• Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
• The recipe serves 8, 4 on day 1 and 4 on day 2.

Steps:

• In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.