Sweet potato salad with pecans and maple
Serves 4
| 2 | sweet potatoes, unpeeled |
| Olive oil (for sprinkling) | |
| Salt and black pepper, to taste | |
| 3 | tablespoons pecans |
| 2 | tablespoons maple syrup |
| 1 | tablespoon sherry vinegar |
| 1 | tablespoon lemon juice |
| 2 | tablespoons orange juice |
| 2 | teaspoons grated fresh ginger |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | cup olive oil |
| 4 | scallions, coarsely chopped |
| 1/4 | cup coarsely chopped fresh parsley |
| 2 | tablespoons coarsely chopped fresh cilantro |
| 1/4 | teaspoon crushed red pepper |
| 1 | small clove garlic, chopped |
| 3 | tablespoons golden raisins |
2. Roast the potatoes for 30 minutes, turning halfway through cooking, or until tender.
3. On another baking sheet, toast the pecans for 5 minutes. Chop them coarsely.
4. In a bowl, whisk the maple syrup, vinegar, lemon and orange juices, ginger, cinnamon, salt, and black pepper. Whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.
5. In a bowl, combine the potatoes, scallions, parsley, cilantro, red pepper, garlic, raisins, and pecans. Pour enough of the dressing onto the potato mixture to moisten it lightly. Toss gently to blend the vegetables and dressing. Taste for seasoning and add more salt and red pepper, if you like. Serve warm or at room temperature. Adapted from “Ottolenghi: The Cookbook’’ 
