CHEF JEFF — ONE BYTE AT A TIME: Sweet Potato Salad

This tasty recipe combines the elements of two cultures.

Sweet Potato Salad

2 large sweet potatoes 1 green apple, cored and diced

2 ribs celery, diced

1 tablespoon lemon juice

1 jalapeno pepper, seeded and minced (optional)

¼ cup chopped red onion

¾ cup mayonnaise or plain yogurt

1 tablespoon curry powder

1 tablespoon brown sugar

½ cup dried cranberries or raisins or pomegranate seeds

½ cup chopped walnuts, lightly toasted

Salt and pepper to taste

Pierce potatoes with fork. Microwave until just tender but not mushy. (Overcooked potatoes will not dice.) Place in freezer for 10 minutes; this will help them hold shape. Peel potatoes. Cut into ½-inch cubes. Place apple, celery in bowl with potatoes. Sprinkle on lemon juice. Toss with jalapeno, onion. Whisk mayo with curry powder, brown sugar. Toss with salad ingredients. Refrigerate at least 1 hour. Just before serving, toss with cranberries, walnuts. Add salt, pepper, additional lemon juice to taste.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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