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This has become the new standard potato salad on Receta. Island sweet potatoes are generally red-skinned with a white interior, and have a nutty sweetness. They’re quite different in colour, texture, and taste from the orange sweet potatoes we eat in North America. (Don't confuse them with island yams either, which are white and very starchy.)
Curried Sweet Potato Salad
2½ lbs island sweet potatoes, peeled and cut into large chunks (see Tips, below)
1 tbsp olive oil
1 small onion, chopped
3 stalks island celery (leaves removed), or 1 stalk North American celery, chopped
1½ tsp curry powder (preferably a West Indian blend)
1 small christophene (chayote), peeled and cut into small cubes (see Tips, below)
3 seasoning peppers or 1/2 small green or red pepper, chopped
2 tbsp currants or raisins
1 cup mayonnaise
1 tbsp lime juice
salt and freshly ground black pepper |
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1. In a large saucepan, cover potatoes with cold salted water, bring to a boil, and cook until tender but still firm (about 15 minutes). Drain and set aside to cool.
2. In a small frying pan, heat oil. Sauté onion and celery for a couple of minutes. until tender but not brown. Stir in curry and continue to cook for a couple minutes to release the flavour of the curry. Set aside to cool.
3. Dice the cooled potatoes and combine in a large bowl with the christophene, peppers, currants or raisins, cooled curry mixture, mayonnaise and lime juice. Season to taste.
4. Cover and refrigerate for at least several hours before serving to give the flavors time to blend. Taste again for seasoning. Makes 8-10 servings. Tips:–You may want to wear gloves while peeling and cutting the sweet potatoes. Otherwise, they’ll leave your hands with a stickiness that’s hard to remove.
–Rub the peeled potatoes with a cut lime to help keep them white. –The christophene adds nice crunch to the salad. If you can’t get a christophene, substitute an apple that’s on the tart side, such as a Granny Smith. |