Date: Wed, 18 Jun 1997 13:01:27 -0700
From: "Travis C. Porco" (porco@stat.Berkeley.EDU)
Here is a recipe which is modified from Narcy David on KCBS radio:
This recipe tastes a lot better than you might think from reading it;
it's one of my very favorite recipes. You might want to experiment
with the exact proportions; I make it by taste each time.
SWEET POTATO SALAD
5 large sweet potatoes
1-4 tablespoons of finely diced fresh cilantro
1/8-1/4 cup of honey or mild-tasting molasses such as sorghum molasses
Bake sweet potatoes in the oven until they are done (I wrap them in foil,
punch several small holes in different places, and bake them at 375 degrees
Fahrenheit for 1-2 hours (until they are soft; larger ones take longer)).
They should be cooked completely of course, but this recipe is better if
they aren't too soft when they are done.
Cube the sweet potatoes into say 1/3 of an inch -sized pieces. Add the
molasses and cilantro, and squeeze the juice of the lime into the mixture
and stir it up.
There should be enough honey to cover everything without becoming too
sweet, enough lime to give some tartness without being too overwhelming.
The fresh cilantro makes a big difference, but it's powerful stuff and
too much can overpower the whole thing.
1. You can also add a few teaspoons of ground walnuts or toasted sunflower
seeds without sending the percent of calories from fat too high.
Best are chestnut slivers.
2. Add some raisins or slices of dried dates.
3. Add a few dashes of Angostura bitters to the mixture.