This Japanese Sweet Potato Salad features tender sweet potatoes, vibrant red peppers, crunchy pepitas, and fresh cilantro, all tossed in a flavorful dressing for a delicious and nutritious dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Japanese Sweet Potato | 1 3/5 | large |
Red Bell Pepper | 4/5 | |
Green Onion | 3 1/5 | |
Olive Oil | 5 3/5 tbsp | extra virgin |
Red Wine Vinegar | 1 3/5 tbsp | |
Cumin | 4/5 tsp | |
Salt | 4/5 tsp | |
Pumpkin Seeds | 1/5 cup | roasted and salted |
Cilantro | 2/5 cup |
PREPARATION
Roast the sweet potatoes.
Heat the oven to 400 °F (205°C). Wash the sweet potatoes and slice them into bite sized cubes. Toss in a bowl with 2 TB olive oil and 2 tsp salt. Place on a sheet tray and roast in the oven until tender, stirring once or twice, for about 20 minutes.
Make the dressing.
Quarter and seed the red pepper. Slice the white part from the green onions (the bottom inch or so). Take the green part from the green onion and slice them thinly on a bias. Reserve for later. Place the red pepper in a food processor along with the whites of the green onion. Puree a minute until smooth. Add the cumin, salt, red wine vinegar and 5 TB of EVO. Taste for seasoning and add more salt or vinegar to your liking.
Toss it all together.
When the potatoes are done cooking, remove them to a bowl and let cool slightly. Pour the dressing over the potatoes and toss to coat. Add the cilantro leaves, pepitas and green onion slices. Stir to combine. Taste and add more salt if necessary.