Food for Life: Spicy sweet potato salad

I don’t understand why this sweet potato salad is so appealing, but when I find leftovers in the fridge, I can’t let them go. The balance of sweetness, sourness and spiciness is irresistible. It’s no match for white potato salad. My husband helped with the third serving, she can report.

material:

1 ½ to 2 lbs sweet potato, or about 4 cups 1/2 inch cubes

¾ cup eggless mayonnaise, such as Hellman’s Vegan

2 tablespoons lime juice

2 tablespoons agave nectar

1½ tsp cumin

1/2 teaspoon or more salt

¼ cup dried cranberries

2 green onions, thinly sliced

1 jalapeno pepper, chopped

1/4 to 1/2 cup chopped coriander

direction:

1. Place the diced sweet potatoes in a pot and cover with lightly salted water. Bring to a boil and cook until forks are just barely tender, 5 to 7 minutes. Don’t make them mushy! Rinse well with cold water and stop the cooking process.
2. Prepare the dressing: In a small bowl, whisk mayonnaise, lime juice, agave nectar, cumin and salt.
3. Transfer sweet potatoes to a serving bowl and add cranberries, leeks, jalapeños, and cilantro. Pour the dressing all over and stir gently. taste of salt.
4. Cool well. The potatoes will absorb some of the dressing as they cool. Lightly stir just before serving. Add coriander and garnish with a few dried cranberries.

Wendy Andresen lives in Camden with her husband Ray. She’s her sheltie, Sunshine. and her bunny, Russell. You can reply to her column at wendyandrayzer@yahoo.com.

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