Caribbean Sweet Potato Salad

I don’t remember the first time I ate a sweet potato, but I suspect it was the syrupy canned kind at Thanksgiving. My mom didn’t like sweet potatoes and probably was appeasing my father, who did. I haven’t eaten the canned kind in many years, but I clearly remember that unnaturally sweet flavor and weird texture. I much prefer fresh, and they are pretty easy to cook. Baked sweets are great topped with sauteed onions and sweet peppers with a little sour cream. And bacon, just because. When I mash them, I sometimes add a few tablespoons of frozen orange juice concentrate, butter, salt and pepper.

I found  this recipe on www.allrecipes.com a few years ago. I leave out the cucumber because Joe is not a fan, and add an extra half-cup of corn. I decided to grill the sweet potatoes this time, and was pleased with the results. I did forget fresh herbs; the green would have been pretty.

Caribbean Sweet Potato Salad

2 large sweet potatoes with orange flesh

1 tbsp. olive oil

1 1/2  cups cooked fresh corn or frozen corn, cooked and drained

1/2 red onion, chopped

1 tbsp. Dijon mustard

2 tbsp. lime juice

2 tbsp. sugar

2 cloves garlic, minced

2 tbsp. olive oil

3 tbsp. chopped fresh herb, such as cilantro, thyme or parsley (optional, especially when you forget them)

1 tsp. salt

1/4 tsp. black pepper

1/4 cup finely chopped peanuts (optional)

To roast sweet potatoes, peel, cube and toss with the one tablespoon olive oil. Spread on cookie sheet and roast 20 to 30 minutes at 350 till tender. Set aside to cool. To grill, slice sweet potatoes 1/2-inch thick and brush with oil. Grill till tender, turning once (I didn’t write down how long this took, but probably about a half hour). You could also roast them and then grill long enough for grill marks and a little smoky flavor. Chop in bite-size pieces.

Prepare onion and corn. Toss with cooked sweet potatoes.

For dressing, whisk mustard with lime juice, sugar, garlic and herbs, if using. Slowly whisk in the 2 tablespoons of olive oil. Whisk in salt and pepper.

Toss vegetables with dressing, top with the peanuts and serve at room temperature. Chill if serving later and bring back to room temperature.