While many Americans only know sweet potatoes as part of a gooey, rich casserole, they are very rich in flavor and natural sweetness. In this dish a little dressing goes a long way.
3 tbsp. cider vinegar
2 tbsp. Asian sesame oil
2 tbsp. minced, fresh ginger
1 tsp. ground coriander
1 tsp. salt
1⁄3 cup canola oil
4 scallions, minced
4 lb. sweet potatoes peeled and cut into 2-in. sticks
1. Whisk together vinegar, sesame oil, ginger, coriander, and salt. Whisk in oil and scallions until blended.
2. Place potatoes in large saucepan and cover with cold, salted water. Bring to a boil; reduce heat to low, cover, and cook 6-8 min., until tender-crisp. Drain well.
3. In medium bowl, combine potatoes with dressing and serve.