Sweet potato salad ( #foodie Friday)

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.

I no longer eat grains. Sweet potatoes and green plantains are my most starchy veggies these days.

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
●  1/2 tsp cumin
●  Salt to taste

I don’t eat nightshade plants anymore either, but if they aren’t a problem for you a bit of cayenne or a chili powder blend of some kind would be a nice addition to the ingredients. Experiment! Shake it up. Don’t be beholden to recipes!

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.


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