Once Upon A Thyme – Chili Sweet Potato Salad

0
1182

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 

  1. Peel and cube sweet potato into ½ inch pieces
  2. Place in an oven-safe tray, add salt, drizzle evenly with oil.
  3. 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.
  4. 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
 

 

NEW! Questions or comments? Have a request or idea for future recipes? Want to share a photo of a recipe you’ve made from this recipe column? Email us at info@onceuponathyme.co