Salad, Side
3 med-large sweet potatoes
1 lime, juice and zest
1/2 c. roasted chopped cashew nuts
1/2-1 c. roasted grated coconut
1 Tbs. canola oil
1/2 tsp. cumin seed
2-4 cloves garlic
1 red onion, diced
coriander
chipotle
allspice
salt
1/2 c. dried cranberries/cherries
1 Tbs. OJ concentrate
1 c. cooked black beans (optional)
1 c. cilantro, chopped
1. Peal and dice sweet potato, zest and juice lime. Heat oven to 350 and prepare steamer with water and half lime zest.
2. Steam sweet potatoes until just barely underdone (stir every 5 minutes, check after 20).
3. Meanwhile roast coconut and cashews until lightly browned, then set coconut aside in a large glass bowl to cool. Allow cashes to cool and reserve until serving. Dice onion, prep garlic to be pressed. Chop dried berries and cilantro, reserve each.
4. Heat oil with cumin seed. When cumin sizzles, add garlic, stir for 30 seconds, then add onion. Stir and add other spices and salt.
5. When onions are slightly transparent, remove from heat, add lime juice, remaining zest, OJ concentrate and dried berries. Stir to mix and add sweet potatoes. (Add rinsed black beans if using.)
6. Allow to cool for a couple minutes then dump sweet potato mixture over coconut. Stir to combine and taste for seasoning, adjust to your preference.
7. Add cilantro just before putting the salad into the fridge. Let cool for several hours or overnight.
8. Just before serving, add the cashews so they will remain crunchy.
The spices and quantities of just about everything are flexible, additional lime juice may be desired, spices should be adjusted to desired taste and amounts of cashews, coconut and cranberries are all very flexible.