Thai-Inspired Sweet Potato Salad - Sensei Farms

Thai-Inspired Sweet Potato Salad - Sensei Farms

Prep Time

20 minutes

Cook Time

18 minutes

Total Time

38 minutes

Yields

2

Directions

  1. Preheat oven to 425°F with non-stick or foil-lined sheet pan inside
  2. In a large mixing bowl toss sliced sweet potatoes with coconut oil, cumin, coriander, black pepper, and salt and then carefully transfer to pre-heated sheet pan. Roast for 15 to 18 minutes or until tender and slightly charred around the edges
  3. In a blender, or in that same mixing bowl, combine lemon and lime zest and juice, fish sauce, chilis, agave, water, and salt, then fold in rinsed shallots
  4. Toss sweet potatoes with dressing and avocado, cherry tomatoes, basil, and toasted macadamia nuts or arrange sweet potatoes artfully on a large serving platter and spoon over dressing and garnish with remaining ingredients. Serve immediately

Ingredients

  • 1 1/4 pounds sweet potatoes (look for the skinny varieties that will slice neatly into 1/4-inch rounds; garnet yams and/or Japanese sweet potatoes will also work well)
  • 2 tbsp liquid coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp fresh cracked black pepper
  • 1/4 tsp kosher salt
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 tbsp + 2 tsp fish sauce
  • 1 to 3 Hawaiian Chilis
  • 2 tbsp agave syrup
  • 2 tbsp water
  • 1/4 tsp kosher salt
  • 1 shallot, sliced thin and rinsed in cold water until crisp
  • 1 avocado
  • 1 pint cherry tomatoes
  • 1 cup loosely packed basil
  • 1 cup toasted macadamia nuts