Soups and Salads

Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Savoury & oh so "Sweet" Potato Salad

  • A few sprigs of coriander In a large saucepan cover sweet potatoes with plenty of water and bring to a boil.
  • Cook for 10 minutes then drain.
  • Cut into 1/2 inch thick rounds.
  • Place sweet potatoes and red pepper in a greased baking dish in a single layer.
  • Baked in a pre-heated oven (450 degrees) until sweet potatoes are easily pierced with a fork.
  • Meanwhile in a frying pan heat the oil over medium heat for 1 minute.
  • Add mustard seeds, cayenne, cinnamon and cumin and stir-fry until spices begin to pop.
  • Add pecans and stir-fry until lightly browned.
  • Remove from heat and reserve.
  • Arrange sweet potatoes and red peppers on a serving platter.
  • Drizzle with lime juice and sesame oil and sprinkle with salt.
  • Scatter red onion, spices and pecans on top.
  • Garnish with chopped coriander.
  • Serve warm or at room temperature.
  • Thanks to Roberta Ellington at the new downtown Kitchener Market, June 2004