August 16, 2013

Sweet Potato Salad

When S was in St. Louis last month I had asked him to get me a couple of pounds of the white sweet potatoes. The last of those were used yesterday for dinner in a delicious salad from North Africa, adapted from World Food Cafe - 2. It was hard to not keep eating this salad as the rest of dinner was cooking!

Ingredients: Japanese White Sweet Potatoes - 2 boiled, peeled and diced; Ginger - 1 tbsp minced; Saffron - a pinch; Onion - small, diced; Cumin - 1 tsp; Cayenne Pepper - 1/2 tsp; Black olives - 1 handful; Cilantro - 2 tbsp chopped; Lemon Juice - 1 tbsp; Salt - according to taste; 
  • Add olive oil in a hot pan, and saute onions and ginger for a couple of minutes. 
  • Add the sweet potatoes, saffron, salt, cook for a few more minutes.
  • Add the rest of the ingredients except lemon juice, cook for a few more minutes. 
  • Turn off the heat, sprinkle the lemon juice, serve!
I made the easy version by cooking the sweet potatoes first in the microwave. Another option would be not to cook them ahead, but after adding them in the pan and using enough water to cook them through.
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