Jim Tyndall's
Caribbean Sweet Potato Salad

I think you will find this flame colored chilled salad refreshing on a hot summer picnic or barbecue.  It's very stable since there's no mayo in the recipe.  The secret of this dish is to make it just hot enough to balance the sweetness from the yams, coconut cream and fruit.  Don't be afraid to add some cayenne, or better yet, some Caribbean hot sauce made from Scotch Bonnet peppers.  If you are really brave, add some minced Scotch Bonnet pepper.

... Jim Tyndall

| Jim Tyndall

2-3   lb    yams, peeled and cubed, 1/2 inch cube
1     can   cream of coconut (I use Coco Goya)
2     TBS   ginger, fresh minced
1  lg can   pineapple, chunks or crushed
1  lg jar   pimentos, chopped
2-3         jalapeno peppers, finely minced
2           limes, juice
-   bunch cilantro, chopped
1     small red onion, minced
     tsp   salt
     tsp   cumin (plus a bit to sprinkle on top)

Pour the cream of coconut and the juice from the can of pineapple into a pot and add the yams and ginger. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Cover and turn off the heat. Let set for 30-45 minutes until the yams are just tender. Separate the yams from the juice and chill the yams. When the yams are chilled, add the rest of the ingredients, mix well and sprinkle the top lightly with cumin. Chill for a couple of hours before serving, but I think this salad is even better the next day.

Recipe by:  Jim Tyndall

Page by: Lynn Ashley


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