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.
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
2 tablespoons mayo
1 tablespoon honey
¼ teaspoon yellow curry powder
• Pinch cinnamon
½ teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon cider vinegar
-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.