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Caribbean Sweet Potato Salad Recipe

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This recipe for Caribbean Sweet Potato Salad, by , is from CMHT's Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dr. Jana Hawley


3 large russet potatoes, peeled and cubed

3 medium sweet potatoes peel and cubed

1 cup frozen corn—thawed

1 tsp Dijon mustard

2 T. fresh lime juice

3 T chopped fresh cilantro

1 clove garlic

3 T. Canola oil

½ tsp salt

¼ tsp black pepper

1 cucumber, peeled and diced

½ red onion, diced finely

¼ cup peanuts

1 red pepper, diced

1.Place russet potato into large saucepan, cover with salted water.

2.Bring to a boil, turn the heat down and simmer for 10 minutes.

3.Add the sweet potato, and cook about 15 minutes more. Once potatoes are tender, add corn and cook another 30 seconds


5.Fill saucepan with cold ice water and drop vegetables into water. Cool for 5 minutes.

6. In large bowl, whisk mustard lime juice, cilantro and garlic. Slowly which in oil. Mix in salt and pepper.

7. Add potatoes, cucumbers, red pepper, and red onion. Toss well.

8.Add peanuts just before service.




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