Spiced Sweet Potato Salad
The finished salad of chunky potatoes streaked with dark brown from the tamarind tastes so good!
2 medium Beauregard, Garnet, or Jewel yams
1 teaspoon cumin seeds
1 long green chili pepper, thinly sliced, seeding optional
1 tablespoon brown sugar
1 tablespoon tamarind paste
1 teaspoon grated fresh ginger
1 tablespoon defrosted apple juice concentrate
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/3 cup chopped cilantro
Preheat the oven to 400 degrees. Roast the yams 30 minutes. (They should still have slight resistance when pressed at the widest point)
Toast the cumin seeds in a small skillet over medium-high heat until they are fragrant and slightly colored. Spread them on a plate to cool. Crush the toasted cumin in a mortar.
When cool enough to handle, peel the yams. Cut them into 3/4" cubes and place in a mixing bowl. In another bowl, combine the crushed cumin, chile pepper, brown sugar, tamarind paste, ginger, apple juice concentrate, coriander, and salt. Pour the dressing over the warm potatoes and set aside until ready to serve, or cover and refrigerate. Garnish with the chopped cilantro just before serving.
This salad keeps for up to 3 days, covered in the refrigerator. Bring it to room temperature before serving.
As prepared, each serving contains 229 calories, 0g total fat, 0mg cholesterol, 0mg sodium, 54g total carbohydrate and 3g protein.