Salad/Caribbean Sweet Potato
| A: | 3-4 sweet potatoes, peeled and cubed 1/2" |
| 3T olive oil | |
| B: | 1/2C brown sugar |
| 1T allspice | |
| C: | 1 pineapple, cored and sliced into 1/2" rings |
| D: | 2T balsamic vinegar, white |
| 2T rice vinegar | |
| 1T frozen orange juice concentrate | |
| 1/4C mango chutney | |
| E: | 1 large cucumber, seeded and cubed 1/2" |
| 1 jalapeno pepper, minced | |
| 1 bunch green onions, sliced thin | |
| 1/4C cilantro, chopped | |
| 1. | Toss (A) and roast 18 minutes at 450F, then cool. |
| 2. | Mix (B), coat (C), and grill on both sides to sear. Cube 1/2" and cool. |
| 3. | Combine (D) and whip together. |
| 4. | Add (E) to cooled sweet potatoes and pineapple, toss with (D). |
| 5. | Let stand 15 minutes, serve. |
Servings: 6