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During the High Holidays, I always search for a side dish recipe I can make in advance of a Yom Kippur break-the-fast or a Sukkot potluck.
This year, inspiration led me to Sweet Potato Salad with Tahini Dressing. It is a versatile, parve and vegan accompaniment, full of Middle Eastern flavors, with the robust bite of red onion offsetting the richness of the sweet potatoes. It can mostly be made ahead of time. It is easily transported to a potluck and complements almost any holiday or Shabbat menu.
Once the dressing is made, the salad comes together with just a few ingredients. The recipe is geared for a crowd but can be halved if desired. The tahini dressing should taste a bit more intense than you’d expect when sampled to check seasoning since it will be flavoring all those sweet potatoes.
Sweet Potato Salad with Tahini Dressing
Serves 8-10
- 8 cups peeled, orange-fleshed sweet potato pieces, cut into 1-inch cubes (about 4 lbs.)
- ¼ tsp. plus 1 tsp. salt
- ½ cup extra-virgin olive oil, plus more as needed
- ¼ cup apple cider vinegar, plus more as needed
- 2 Tbs. lemon juice
- ½ cup tahini
- 2-4 Tbs. cold water, plus more as needed
- 2 Tbs. minced garlic
- ½ tsp. ground black pepper
- ½ tsp. paprika
- ½ tsp. crumbled dried mint
- ½ tsp. ground cumin
- ½ tsp. ground sumac (see notes)
- 1 Tbs. finely grated or minced lemon zest
- 2 cups chopped red onion, cut into ¼-inch pieces (about 1 medium-large red onion)
- 2 cups (packed) arugula or baby spinach
- 1 Tbs. julienned lemon zest (see notes)
- 1 Tbs. date syrup (silan), pomegranate molasses or agave syrup
- ½ tsp. coarse sea salt or kosher salt, optional
Place sweet potato cubes and ¼ tsp. salt in large pot of simmering water. (Water should cover cubes.) Simmer sweet potatoes until just tender and not mushy (about 10 minutes, timing will vary). Drain well in colander. Quickly rinse with cold water and return to colander to drain again.
While the sweet potatoes are cooking, make tahini dressing. In a medium bowl, combine oil, vinegar, lemon juice, tahini (stir tahini in jar well before measuring) and 1 Tbs. water. Stir with fork until smooth. (Mixture may seize but keep stirring.) Add water 1 Tbs. at a time, if needed, until consistency is like that of a very thin cream. Add garlic, remaining 1 tsp. salt, black pepper, paprika, mint, cumin, sumac and finely grated lemon zest. Stir until incorporated and taste. Adjust oil, vinegar and salt as needed. (Dressing should be very full flavored but balanced.)
Once the sweet potatoes have been rinsed and drained, stir dressing and immediately toss cubes with tahini dressing in a large bowl. Stir in red onions and arugula. Taste and adjust seasonings, stirring in oil, vinegar and or salt as needed. Garnish with julienned lemon zest, a swirl of date syrup and a sprinkle of sea salt (if using). Serve immediately or slightly chilled.
To make advance, refrigerate cooked sweet potatoes for up to 3 days. Bring to room temperature before proceeding. Dressing can also be made up to 3 days in advance and refrigerated before using. Bring to room temperature before proceeding. Alternatively, sweet potatoes can be combined with dressing and refrigerated for up to 1 day. Remove from refrigerator about an hour before serving and mix in red onions and arugula before garnishing and serving.
Notes: If sumac is not available, substitute an additional tablespoon of finely grated or minced lemon zest. Julienned lemon zest is lemon peel (without white pith) that has been cut or grated into very thin strips (about 1/16-inch wide).