Unexpected Sweet Potato Salad Recipe

Today, I’m excited to share a unique and flavorful dish that is perfect for a cozy night in or a special gathering with loved ones. This recipe combines unexpected ingredients to create a harmonious blend of textures and tastes that will surprise and delight your taste buds.

Ingredients:

• purple sweet potatoes (300g)
• edamame (150g)
• queso fresco (100g)
• sumac (10g)
• honey (30ml)
• sesame oil (15ml)
• chili flakes (5g)
• mint leaves (a handful)

Kitchen Tools:

• chef’s knife
• cutting board
• steamer
• mixing bowl
• wooden spoon
• small bowl

Preparation:

To start, peel and chop the purple sweet potatoes into small cubes. Steam them until they are tender. In a mixing bowl, combine the cooked sweet potatoes with shelled edamame, crumbled queso fresco, and torn mint leaves. In a small bowl, whisk together sumac, honey, sesame oil, and chili flakes to create a dressing. Pour the dressing over the potato mixture and toss gently to combine.

Tips:

For an extra kick of flavor, try roasting the sweet potatoes instead of steaming them. This will add a delicious caramelized taste to the dish.

Serving:

This dish weighs approximately 700g when cooked and serves 4 people. Each serving is about 175g. The estimated calorie count per serving is 250 calories.

I hope you give this unique purple sweet potato salad a try and enjoy the surprising combination of flavors and textures. Feel free to experiment with different ingredients and make it your own. Happy cooking!