Caputo’s Sweet Potato Salad

1 lg onion, chopped
5 T extra virgin olive oil
1 1/2 lbs sweet potatoes, washed, peeled and cut into 1 inch cubes
1 T fresh grated ginger
pinch of saffron (optional)
1 t paprika
1 t cinnamon
pinch of cayenne pepper
juice of 1 lemon
2 T sugar
salt of taste
4 T chopped fresh cilantro or parsley

In a saucepan, fry the onion in 3 T of the olive oil until soft. Add the sweet potatoes and just enough water to cover. Stir in the ginger, saffron, paprika, cinnamon, cayenne pepper, lemon juice and salt. Cook, uncovered, for 15 minutes or until the sweet potatoes are tender, turning the potatoes over once, be careful not to let them overcook and fall apart. The sauce should be reduced to a thick syrupy consistency. (If the sauce is not thick enough, remove the sweet potatoes and further reduce the sauce.) At the last minute, stir in the cilantro, lemon zest and remaining olive oil. Remove from heat, let cool to room temperature and serve.

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