Ever since tasting this chili sweet potato salad at our cousin’s Shabbat meal in Israel a few
months ago, we’ve been hooked. Although delicious on its own, sweet chili sauce gives sweet
potato a slight kick, mild enough for those who don’t like spice. Chock full of fiber and
antioxidants, sweet potatoes are a satisfying and nutritious food choice. Along with other orange-colored vegetables, sweet potatoes are rich in Beta Carotene and Vitamin A, which build our immune systems and support good vision. This salad is always quick to finish – so be sure to double for a crowd.
4 medium sweet potatoes
½ cup Canola oil
1 tbsp salt
3 cloves minced garlic
1 cup sweet chili sauce
2 tbs sesame seeds
Optional:
½ cup craisins
Pumpkin seeds
Candied walnuts, chopped
- Peel and cube sweet potato into ½ inch pieces
- Place in an oven-safe tray, add salt, drizzle evenly with oil.
- Cover and bake on 350 degrees Fahrenheit for 20 minutes. Uncover and bake on 400 degrees for another 15-20 minutes until outer edges become crisp. Remove from oven and let it cool.
- Meanwhile, mix sweet chili sauce, garlic, sesame seeds, and optional ingredients in a
container. Add cooked sweet potato cubes and toss. Keep refrigerated until ready to serve.
Recipe, photo and styling by Adina Yaakov, Registered Dietitian Nutritionist. For more recipes visit www.OnceUponAThyme.Co
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