Moroccan - Style Sweet Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe combines two varieties of sweet potatoes, yellow-fleshed and orange-fleshed. In supermarkets, the yellow-fleshed variety, which has a tan-colored skin, is called a sweet potato. The copper-skinned, orange-fleshed variety is labelled a yam, although it isn't that tuber. In North America, years ago, marketers decided to call the orange-fleshed variety of sweet potato a yam to help distinguish it from the yellow-fleshed variety. Ingredients:
1/3 cup olive oil |
2 teaspoons honey |
2 teaspoons finely grated lemon zest |
3 tablespoons lemon juice |
3 tablespoons orange juice |
2 teaspoons ground cumin |
2 teaspoons ground paprika |
1/4 teaspoon cayenne pepper |
2 medium garlic cloves, minced |
salt & freshly ground black pepper |
1 lb sweet potato, peeled and cut into 1/2 -inch cubes |
1 lb yam, peeled and cut into 1/2-inch cubes |
2 green onions, thinly sliced |
1/4 cup fresh mint, chopped |
Directions:
1. Make the dressing by combining the first 10 ingredients in large salad bowl.
2. Gently boil the sweet potatoes and yams until just tender and still holding their shape. (Don't overcook or they'll fall apart when you toss them with the dressing).
3. Place the sweet potatoes and yams in a colander and drain well. Set them in the salad bowl and the green onion and mint.
4. While still warm, toss the sweet potatoes and yams into dressing. Serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.
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