This is a recipe I created/adapted a few months ago. It was so popular, I was asked to bring it to Thanksgiving dinner this week, so I thought I’d share it with you. Bright colors from sweet potatoes, green onions or herbs, dried fruit and red onions marry in a tangy cumin dressing for a tasty salad that can be served warm, cold or room temperature.
One of the fun things about this dish is it looks a little like traditional carrot salad – so your guests will be sure to do a double-take when they take a bite!
Southwestern Sweet Potato Noodle Salad (serves 6-8)
2-3 large sweet potatoes, peeled
1 red onion, thinly sliced
1-2 tbsp vegetable oil
Salt & pepper
1-2 tbsp cumin
Juice of 1/2 lime
3 tbsp white wine
1/4 cup dried cranberries
3 scallions, thinly sliced (optional)
1/3 cup cilantro, chopped (optional)
Cut the sweet potatoes into thick spiral “noodles” using a spiralizer or mandoline. (If you don’t have either one, you could use a veggie peeler to create long ribbons – just increase the time for cooking a little bit, as the ribbons will be thicker than what I used here). Set aside.
Heat oil in a large pan over medium heat until hot. Add onions and a sprinkle of salt. Cook onions until they’re soft and start to release some liquid (2-3 minutes).
Add sweet potato “noodles” to pan and sauté, stirring often. Add another generous pinch of salt and the cumin. When the pan gets dry, add the 3 tbsp white wine to deglaze the pan, and continue to cook until potatoes are soft (but not mushy) – about 4 or 5 minutes.
Off the heat, stir in lime juice, cranberries, scallions (if using) and cilantro (if using). This would likely be good with other add-ins, as well!
Enjoy at room temperature (or warm, if you prefer).