Tropical Sweet Potato Salad

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Ingredients:

  • 2 1/2 lb. sweet potatoes, scrubbed clean
  • 1 banana, chopped
  • 2 stalks celery, sliced
  • 1/2 red pepper, chopped
  • 1/4 cup raisins
  • 1/4 cup cashews
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced

Ingredients for the Tropical Vinaigrette:

  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 2 tsp. honey
  • 2 tsp. Dijon mustard
  • 1 tsp. minced fresh ginger root
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder

Directions:

  1. Preheat oven to 400°F.
  2. Prick sweet potatoes all over; bake on parchment paper–lined baking sheet for 45 to 60 minutes or until tender. Let cool completely; peel and chop.
  3. Add sweet potatoes, banana, celery, red pepper, raisins, cashews, cilantro and green onions to large bowl; toss with Tropical Vinaigrette.


Directions for the Tropical Vinaigrette:

  1. Whisk together lime juice, oil, honey, mustard, ginger, salt, pepper and chili powder.

Tip: Salad can be made a day ahead and refrigerated. Add banana just before serving.

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