As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
- When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
- Combine the remaining ingredients in a large measuring cup. Whisk well.
- Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
- If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
- Serve at once, or refrigerate, covered, until ready to serve.
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