Jamaican Sweet Potato Salad
1 1/2 teaspoons Dijon mustard
2 tablespoons lime juice
2 teaspoons coconut sugar (optional)
1 garlic clove, pressed or finely minced 3 tablespoons
olive oil salt and freshly-ground black pepper, to taste
2 large sweet potatoes or yams, peeled and cut into 1 ” pieces
1 yellow bell pepper and 1 red bell pepper, diced
1/4 c chopped fresh cilantro
1 cucumber, peeled and diced
1/2 red onion, diced
1/4 cup roasted cashews, finely chopped
Boil water in a medium sized pot and add sweet potato pieces, boil for about 10 minutes . Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Drain the water and put them ina large bowl in the fridge to cool for at least 45 min.
In the meantime make the viniagrette and dice the cucumber, bell pepper, onion, and chop cashews. Place all but the cashews in a large bowl.
To make vinaigrette: In a large bowl, whisk together olive oil, mustard, lime juice, sugar, and garlic. Slowly add oil while whisking, then salt and pepper to taste.
Add sweet potatoes to the bowl with the rest of the salad ingredients. Pour the viniagrette over the salad and mix.
Taste and season with more salt and pepper if desired.
Serve salad at room temperature or chilled. Just before serving, toss in cashews