Caribbean Sweet Potato Salad

Caribbean Sweet Potato Salad Recipe - A Delicious and Healthy Dish

Region / culture: Caribbean | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Caribbean Sweet Potato Salad is a flavorful and colorful dish that combines the sweetness of sweet potatoes with the tanginess of lime juice and the crunch of peanuts. This salad is perfect for a summer barbecue or as a side dish for a tropical-themed meal.

History

This recipe is inspired by the vibrant and diverse cuisine of the Caribbean islands. Sweet potatoes are a staple ingredient in Caribbean cooking, and this salad showcases their versatility and delicious flavor.

Ingredients

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn (frozen or fresh)
1 tsp prepared dijon-style mustard
2 tbsp fresh lime juice
3 tbsp fresh cilantro, chopped
1 clove garlic, minced
3 tbsp canola oil (or corn oil)
0.5 tsp salt
0.25 tsp ground black pepper
1 cucumber, chopped coarsely
0.5 red onion, thinly sliced
0.25 cup peanuts, finely chopped

How to prepare

Place the russet potatoes in a large saucepan and cover them with salted water.
Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
Add the sweet potato and continue cooking for about 15 minutes, or until both potatoes are tender.
Add the corn kernels to the potatoes and cook for an additional 30 seconds.
Drain the potatoes and corn in a colander.
Refill the saucepan with cold water and place the vegetables back into it.
Allow them to cool for 5 minutes, then drain again.
In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
Slowly whisk in the oil.
Mix in salt and black pepper.
Cut the cooled potatoes into 1-inch cubes and add them to the dressing, along with the cucumber and red onion.
Toss everything together well.
Serve the dish at room temperature or chilled.
Add the peanuts just before serving.

Variations

Add diced avocado for creaminess.
Swap out the peanuts for cashews or almonds.
Mix in some diced mango for a tropical twist.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm, as you don't want them to become mushy in the salad.

- For added flavor, you can roast the sweet potatoes instead of boiling them.

- Feel free to customize this salad with your favorite vegetables or herbs for a unique twist.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

Boiling, chopping, whisking

Ingredient Substitutions

Use olive oil instead of corn oil.

- Substitute red bell pepper for the cucumber.

- Use red wine vinegar instead of lime juice.

Make Ahead Tips

This salad can be made up to a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the salad with extra cilantro leaves and a sprinkle of paprika for a pop of color.

Pairing Recommendations

This salad pairs well with grilled shrimp skewers, jerk chicken, or a tropical fruit salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This salad is rich in vitamin A, vitamin C, and potassium.

Alergens

This recipe contains peanuts.

Summary

Caribbean Sweet Potato Salad is a nutritious and delicious dish that is high in carbohydrates, healthy fats, and essential vitamins and minerals.

Summary

Caribbean Sweet Potato Salad is a refreshing and nutritious dish that is perfect for summer gatherings or as a light and healthy meal. With its vibrant colors and bold flavors, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Caribbean Sweet Potato Salad. It was a warm summer day, much like today, and I was visiting my friend Maria in her cozy beachfront cottage in the Caribbean. The sun was shining brightly, the ocean waves were crashing gently against the shore, and the scent of tropical flowers filled the air.

Maria, a talented cook and lover of all things Caribbean cuisine, invited me to join her in the kitchen to help prepare our lunch for the day. As we chatted and chopped vegetables, Maria began to tell me about a unique salad recipe that she had learned from her grandmother many years ago. It was a refreshing blend of sweet potatoes, tropical fruits, and a tangy dressing that perfectly captured the flavors of the Caribbean.

As we worked together in the kitchen, Maria shared the story behind the recipe. She explained how her grandmother, a renowned chef in the small coastal village where she grew up, had created the salad as a way to showcase the abundance of fresh produce that could be found on the island. The sweet potatoes came from the local market, the pineapples and mangoes from the nearby orchards, and the herbs and spices from the family garden.

Maria's grandmother had a talent for combining unexpected flavors and textures to create dishes that were both delicious and visually stunning. She believed that cooking was a form of art, a way to express creativity and passion, and she passed that love of cooking down to Maria, who in turn had passed it down to me.

As we finished preparing the salad and sat down to eat, I took my first bite and was immediately transported to a tropical paradise. The sweet potatoes were perfectly cooked, tender and creamy, with a subtle sweetness that paired beautifully with the juicy pineapple and mango. The dressing, made with a mix of citrus juices, honey, and a hint of chili, added a zesty kick that balanced out the sweetness of the fruits.

I marveled at the complexity of flavors in each bite, the way the different ingredients complemented each other and created a harmonious dish that was both satisfying and refreshing. I knew in that moment that I had stumbled upon a recipe that would become a favorite in my own kitchen, a dish that I would make again and again to share with my family and friends.

As I finished my meal and thanked Maria for sharing her grandmother's recipe with me, I knew that I had discovered more than just a delicious salad. I had discovered a piece of Caribbean culinary history, a taste of the traditions and flavors that had been passed down through generations, and a reminder of the power of food to connect us to our past and to each other.

And so, as I sit here now, years later, preparing this Caribbean Sweet Potato Salad in my own kitchen, I am grateful for the memories of that sunny day in Maria's cottage, for the friendship and love that went into creating this dish, and for the joy that cooking and sharing good food brings into my life. I may not be a renowned chef like Maria's grandmother, but I am proud to carry on her legacy and to share her delicious recipe with the world. For in the end, it is not just about the food we eat, but the stories and traditions that make each dish a true masterpiece.