Sweet Potato Salad Recipe
Author: Dani B
Ingredients
- 1.25kg of sweet potato
- 2 tablespoon of vegetable oil plus 2 tablespoons extra
- ½ teaspoon of red curry paste
- 90ml of coconut milk
- 2 teaspoons of lime juice
- 11/2 tablespoons of brown sugar
- 4 cloves of garlic, crushed.
- 1 tablespoon fresh ginger, finely grated.
- 200 g of roasted cashews
- 1 cup of fresh coriander, shredded.
- 100g of fried Changs noodles
Instructions
- Peel and chop your sweet potato into 2cm cubes, coat in oil and roast in a moderate oven until cooked through. Season with salt and pepper.
- While this is cooking make a dressing.
- Combine red curry paste, coconut milk, lime juice and brown sugar in a food processor and blitz until a smooth paste is formed.
- Add 2 more tablespoons of oil to a pan and gently cook the garlic cloves and ginger for 1-2 minutes or until aromatic. Add to the dressing.
- Combine the cooked sweet potato, roasted cashews and fresh coriander in a salad bowl. Add the salad dressing and toss gently. Add the fried noodles and serve immediately.
This recipe was given to me by my lovely little sister, Jo. She made this salad for me once, and then I returned the favour many times over because I love it so  much. It has a great combination of crunchy, sweet, salty, spicy and it is a pleasure to serve it on a hot Summer’s day.
Be sure to leave enough time to roast the sweet potato pieces to perfection and from then, this recipe is very simple.
Happy Eating.
Dani