Sweet potato salad
This recipe is a nice alternative for sweet potatoes which are often served in very heavy fashion with lots of butter and sugar, etc. If you like sweet potatoes as much as I do then tasting their natural flavor in their simplicity becomes key.
This salad has a dressing that is distinct but remains light.
- 2 large sweet potatoes cut into large bite size cubes. (I left the skins on as they are very high in nutrients. You can, of course, peel them if you prefer)
- 1/2 a bunch of cilantro
- 4 green onions, whites and greens chopped up
- 3 tbls of olive oil
- juice of one lime
- 1 tsp chili powder (I actually used a mixture called Mapuche Spice, inspired by the people of the Arauncania region of Chile. I have no idea how easy it is to find this mixture. I picked it up in a fun shop near my home. It’s nice on all sorts of things and isn’t too hot. The actual ingredients are: cacho de cabra chile, coriander seeds, and cumin)
- 1/2 tsp cumin
- Salt to taste
I cut up the potatoes and cooked them for 5 – 7 minutes in boiling water. You want to make sure not to overcook the potatoes or they will become mushy and not at all suitable for this salad. Soft and firm is what you’d like to go for.
While the potatoes are cooking mix the olive oil, juice of one lime, and the spices in a little jar or glass.
Drain the potatoes and let them cool. You could alternately make this salad warm if you prefer.
I coarsely cut up the cilantro and sliced the green onions and once the potatoes were cool I put them on the potatoes and tossed with the dressing as well.