I love the tang of the dressing combined with the sweetness of the potatoes and the crunch of the pecans. Serves 4-6, and leftovers are great next day.


Sweet Potato Miso Lime Salad

4 cups sweet potatoes
1/2 cup pecans, chunky chopped
1/2 cup green onions, scallions
3 tbsp cilantro, finely chopped
3 tbsp light miso
1/3 cup fresh lime juice, 2-3 limes
3 cloves garlic
2″ piece fresh ginger
1 tbsp maple syrup

1/ Rinse potatoes and slice into cubes (no need to peel if skin in thin and tender, as most are.)

2/ In a medium sauce pan, steam sweet potato cubes about 10-12 minutes or until tender but still firm enough to hold their shape. Drain and cool by rinsing under cold water in the steamer or a colander.

3/ Combine the potatoes, pecans, green onion and cilantro in a salad bowl. In a food processor combine the dressing ingredients. Pour over the potato mixture. Mix gently but thoroughly.

Serve: alone or with a bean-based salad.