Just like people, certain ingredients are attracted to and naturally work well with one another. Their flavors are magnified and brought out that much more when paired with a complimenting food partner, and together, they create a truly delicious combination.
There’s something very vibrant about curry powder. A little bit goes a long way, and it’s colorful, spicy boldness seeks out and plays oh-so well with something sweet. It creates a warming effect and a splash of golden color, giving a dish an exotic flare. Paired together with roasted sweet potatoes, which are so gorgeously bright and almost creamy, sweetly nutty, toasted cashews and plump, golden raisins, this combo takes the concept of common “potato salad” and gives it a complete make-over. Makes it va-vavoom! Makes it an “I-never-knew-you-had-it-in-you, potato salad!” kind of potato salad.
Twists on some classic sides are just what this season’s ordered. Sweetness and spice together in this creamy-cool, lightly crunchy and satisfying salad makes for a natural partnership. They bring out one another’s unique qualities. Curry compliments sweet potato, and sweet potato responds with a smooch.
Taste what’s good and pass it on.
Ingrid
Curried Sweet Potato Salad with Cashews and Golden Raisins
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Curried Sweet Potato Salad ingredients: (serves 4)
4 sweet potatoes, peeled and cubed
2 tablespoons olive oil, plus 1 tablespoon for baking sheet
½ teaspoon yellow curry powder
• Pinch cinnamon
1 teaspoon salt
¼ cup toasted cashews
¼ cup golden raisins
2 ribs celery, diced
1 tablespoon fresh cilantro, chopped, plus 1 tablespoon for garnish
Dressing:
2 tablespoons mayo
1 tablespoon honey
¼ teaspoon yellow curry powder
• Pinch cinnamon
½ teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon cider vinegar
Preparation:
-Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle with the 1 tablespoon of olive oil.
-In a medium sized bowl, toss together the peeled and cubed sweet potatoes, the 2 tablespoons of oil, the curry powder, the pinch of cinnamon and the salt, until well coated; turn out onto the oiled and foil-lined baking sheet, and bake for about 30 minutes until sweet potatoes are tender, but not too soft; remove and allow to thoroughly cool before dressing.
-Prepare the dressing by whisking all dressing ingredients in a small bowl until well combined, and once potatoes are cool, add the dressing, the cashews, the golden raisins, the celery and the cilantro to the potatoes and gently toss to coat; check and adjust seasoning, if necessary.
-Garnish each serving with a sprinkle of cilantro.
Welcome to The Cozy Apron—so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual. Food inspires me to connect to people in the spirit of love and nurture; it is something tangible that gives taste to the intangible. When we add a generous sprinkle of love to the meals that we prepare, there's truly a magical thing that happens: the food itself comes alive, as does the soul of the one partaking of it. So whether you're cooking for family, for friends or even for yourself, always do it with love, for love's sake.
{ 3 comments… read them below or add one }
This looks amazing! Going to save it because I know my bf would love this!
I love the warm colors of this hearty “va-vavoom!” salad!
I absolutely agree about your assessment of certain ingredients attracting and accentuating each other. Your ingredient choice sounds perfect! Great texture, warm and sweet flavors and filling at the same time. Looks great, Ingrid!