Sweet potato salad with red bell pepper

Try a different kind of salad--one without lettuce!

By GOURMETKOSHERCOOKING.COM
July 11, 2011 13:27
A fall salad

sweet potato green bean salad. (photo credit: Kim Kim Foster/MCT)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

SWEET POTATO SALAD WITH RED BELL PEPPER

Nonstick vegetable oil spray
3 ¼ pounds red-skinned sweet potatoes (yams), peeled, cut into ¾-inch cubes
5 tablespoons extra-virgin olive oil, divided
2/3 cup thinly sliced shallots (3 large)
1 red bell pepper, very thinly sliced
1 jalapeno chili, seeded, thinly sliced
1 ½ tablespoons mirin (sweet Japanese rice wine)
4 large green onions, chopped
2/3 cup chopped fresh cilantro

Be the first to know - Join our Facebook page.



1. Preheat oven to 400° F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets. Sprinkle with salt and pepper.

2. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer to large bowl.

3. Heat 2 tablespoons oil in large skillet over medium-high heat. Add shallots and sauté 3 minutes. Add bell pepper and chili; sauté until beginning to soften, about 3 minutes. Add mirin; simmer 1 minute. Mix in green onions and stir 15 seconds.

4. Scrape mixture over potatoes. Mix in cilantro. Season to taste with salt and pepper. Serve warm or at room temperature.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR