Sweet potatoes again

We really have a nice crop of sweet potatoes, and Jim happened across a recipe for sweet potato slaw.   It sounded good, so he tried it out on us.

It looks a lot like a grated carrot salad, very pretty and orange.  Think of all that beta carotene, potassium and vitamin A.  The raw sweet potatoes have a surprisingly delicate flavor.

 Not only was it good, it was VERY good.   Of course, we agreed that it didn’t really need the shallots, that some of our sweet red onions sliced thin would be a great substitute, and also it could use more fennel and more cumin, and probably wouldn’t be harmed by the addition of some hot peppers.  We also thought one could change it by making it with jicama and cilantro for a more southwest flavor.

This is how the recipe reads from the source:

SWEET POTATO SLAW

2 T ex virgin olive oil

1 large shallot, sliced thin and separated into rings

1/2 C thinly sliced fennel bulb, rings separated (or 1/4 t fennel seed)

1/4 tsp. ground cumin

4 C peeled and grated raw sweet potato

3 T freshly squeezed lime juice.

Ground sea salt and ground pepper to taste

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Heat the olive oil in a small skillet.   Add the shallot, fennel and cumin; stir, cooking until lightly wilted.  Cool.  Toss with the greated sweet potato, then add the lime juice and toss again.   Season to taste with the salt and pepper.   Refrigerate until serving time.   Serves 4-6.

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