Serves 6

3 medium sweet-potatoes
1 tablespoon lemon juice or vinegar
6 tablespoons apple cider vinegar
2 tablespoons Michigan maple syrup
1/4 teaspoon salt
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cardamom
generous pinch of cayenne
1/2 cup mild-flavored oil (walnut or sunflower seed)
1 tablespoon minced shallot or dried chives
3 to 4 cups sprouts
1/2 cup unsalted nuts, toasted and coarsely chopped

Peel the sweet potatoes, or if organically grown, scrub and leave unpeeled. Cut the sweet potatoes into julienne strips (2 to 3 inches long and 1/8-inch thick) and place in a bowl of cold water with 1 tablespoon lemon juice or cider vinegar to help prevent darkening. Blanch the potatoes in 6 cups boiling water for just 30 seconds, then rinse in a colander under cold water until cool, drain and pat dry with a paper or cloth towel. For the dressing, whisk the vinegar, maple syrup, salt, coriander, cardamom and cayenne; slowly add the oil in a thin stream while whisking. Toss the sweet potatoes with the dressing until well coated. Refrigerate until chilled or overnight. Serve a mound of the sweet potatoes on a ring of sprouts (see below) and garnish with chopped toasted nuts (walnuts, almonds or pecans) or sprouts.

more root salads: the detroiter