Sweet Potato Salad

I like sweet potatoes, but it's always nice to find new ways of preparing them. I thought this salad looked intriguing, so I decided to add it to the dinner menu for tonight to give us an extra vegetable side. The sriracha-soy-peanut variant also looks delicious, but I decided to go with the cumin-paprika-almond version for today.

Sweet Potato Salad with Cumin, Smoked Paprika, and Toasted Almonds

Slightly adapted from Cook's Country October/November 2020

Ingredients

• 700g sweet potatoes, cut into 2cm cubes
• 2 Tbsp. olive oil, divided
• 1/2 tsp. coarse sea salt, ground
• 2 small scallions, sliced thin
• 1 1/2 Tbsp. lime juice
• 6-8 slices pickled jalapeño, chopped
• 1/2 tsp. cumin seeds, ground
• 1/2 tsp. black peppercorns, ground
• 1/4 tsp. allspice berries, ground
• 1/2 tsp. smoked paprika¹
• 1 clove garlic, minced
• 1/4 c. chopped fresh cilantro
• 1/4 c. slivered almonds, toasted

Directions

1. Preheat the oven to 230°C (450°F).
2. Toss the sweet potatoes with 1 Tbsp. of the oil and the salt.
3. Spread the potato cubes in a single layer on the baking sheet.
4. Roast for 20-25 minutes, stirring halfway through.
5. Remove from oven and allow to cool.
6. Meanwhile, combine the scallions, lime juice, jalapeños, cumin, pepper, allspice, paprika, and garlic with the remaining 1 Tbsp. of oil and mix well.
7. Add the cooled sweet potato cubes, cilantro, and almonds and toss to combine and coat the sweet potatoes.
8. Serve at room temparature.

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Variations

Sweet Potato Salad with Sriracha, Soy sauce, and Peanuts

Ingredients

• 700g sweet potatoes, cut into 2cm cubes
• 2 Tbsp. olive oil, divided
• 1/2 tsp. coarse sea salt, ground
• 2 small scallions, sliced thin
• 1 1/2 Tbsp. lime juice
• 4-6 slices pickled jalapeño, chopped
• 1 Tbsp. soy sauce
• 1 Tbsp. sriracha
• 1 tsp. sugar
• 1 tsp. grated fresh ginger
• 1 clove garlic, minced
• 1/4 c. chopped fresh cilantro
• 1/4 c. unsalted dry-roasted peanuts², chopped

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¹ I didn't have any smoked paprika, so I just used the same amount of sweet paprika + a dash of liquid smoke. ^Back
2 The original recipe calls for salted dry-roasted peanuts here, but I feel like that would make the final result too salty. The soy sauce is already going to add a bunch of extra salt; I don't think the peanuts need to be salted too! ^Back