CUBAN SWEET POTATO SALAD

Even though winter is still rearing its head up here in New Hampshire, I'm thinking of spring.  When I think of spring, I think of salads.  When I think of salads, Cuban Sweet Potato Salad is at the top of my list.  Last year, I had a sweet potato salad for the first time and I fell in love. 

My father-in-law is allergic to potatoes.  I know....I know.  Hard to imagine, isn't it?  He's, also, allergic to tomatoes, apples, chocolate and a few other wonderful things.  Because of these allergies and because he loves to cook and loves to eat, he has done very well at adapting recipes so that he can eat and enjoy life.  This creativity has led him to the discovery of some really wonderful recipes.  

When we were visiting them last summer, he made a sweet potato salad that was so good that I literally craved it.  He gave me the recipe; but by the time I got back home to Louisiana, I couldn't find it.  I could have given him a call and he would have given me the recipe again; but, I decided to do a search for it online first.  Thank God for Google because you can really Google anything! 

Now I didn't find the recipe that he had prepared for us; but what I did find was at least as wonderful as his recipe and maybe better.    I present to you now:

Cuban Sweet Potato Salad

adapted from a recipe found here

5 large sweet potatoes

1 1/2 tbsp. olive oil
2 limes
small handful of cilantro
1 clove garlic
Cumin
Smoked Paprika
salt and pepper to taste


Preheat your oven to 400F.   Peel the sweet potatoes, rinse and pat dry. Cut them into even sized chunks and coat them with the olive oil.  Make sure that they are completely coated with the oil and sprinkle with cumin and smoked paprika.  Spread them on a baking sheet in a single layer and place in the oven.  Roast them for 25-45 minutes turning every 15 minutes so they will roast evenly.

While the potatoes are roasting, prepare the dressing. Squeeze the limes into a small bowl. Grate the garlic into the juice. Wash and dry the cilantro and finely chop. Mix with the juice mixture.


Once the potatoes are out of the oven, put them in a bowl to cool for a few minutes and then toss with the dressing. Check for seasoning and salt and pepper to taste. You can serve these warm or at room temperature. Oh so good!

As you can see, I cooked mine a little too long.   I was distracted with other things and forgot them.  Please feel free to cook yours a little less than mine.  If you do, yours will look more like this...

Thanks so much for stopping by to see me!  I hope you have a wonderful day!


This post is being linked up with Delectable Tuesday, Hearth and Soul Hop, Tuesdays at the Table, Tasty Tuesday, and Tuesday Night Supper Club.