Caribbean Sweet Potato Salad

There are a number of versions of sweet potato salad existing in cyberspace. Some are made with a combination of white potatoes and sweet potatoes and some with sweet potatoes only. We like ours the best. It’s made with sweet potatoes, corn, and red onion. The surprise ingredient is peanuts. The dressing is made with lime juice, ginger, and a clove of garlic.

This is an adventuresome salad but if made with enough spark from the dressing, it is very good . . . and good for you.

Ingredients

2 large sweet potatoes or yams
1 can corn kernels, well drained
1/4 cup red onion, coarsely chopped

1/4 fresh squeezed lime juice
2 teaspoons prepared mustard, preferably Dijon
3 tablespoons brown sugar
1 clove garlic
1/2 teaspoon grated ginger
1/4 cup olive oil

salt and pepper to taste
1 cup cucumber pieces, pealed and 1/2 inch diced
1/2 cup coarsely chopped peanuts

Directions

1. Steam the sweet potatoes in the microwave until cooked but still slightly firm. (You can steam them in the shell wrapped in plastic wrap.) Let cool and then peel and cube into 3/4-inch pieces. Add the corn and onion.
2. For the dressing, mix the lime juice, mustard, brown sugar, garlic, ginger, and olive oil.
3. Toss the vegetables in the dressing. Salt and pepper to taste. Just before serving, add the cucumber and peanuts.