• Ingredients: 30
  • Serves: 6

Sweet potato salad with chili-lime dressing with sweet potatoes, peeled and cut into 1-inch chunks, extra-virgin olive oil, fresh lime juice, chili powder, ground cumin, finely chopped fresh cilantro leaves, salt and freshly ground black pepper to taste, dice [see how on streaming video], scallions, white and light green parts, finely chopped.

Ingredients

  • 2 lb. sweet potatoes, peeled and cut into 1-inch chunks
  • 1/3 cup extra-virgin olive oil
  • 2 tbsps. fresh lime juice
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 cup finely chopped fresh cilantro leaves
  • salt and freshly ground black pepper to taste
  • 1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice [See how on streaming video]
  • 4 scallions, white and light green parts, finely chopped

For dressing:

  • 2 cups chopped peeled jícama
  • 2 mangoes, pitted, peeled, and coarsely chopped
  • 1/2 lb. Napa cabbage, sliced crosswise
  • 1 head romaine
  • 1/2 seedless cucumber, cut into 2- by 1/4-inch sticks

Accompaniment:

  • 1 cup toasted salted pumpkin seeds

For dressing

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don’t overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.

    For this step you will need

  2. Step 2 While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl.

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  3. Step 3 Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper.

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