No, this is not your typical over-mayonized (is that a word??) potato salad that is at every picnic or bbq gathering and ends up sitting like a cement brick in your gut. This clever creation is packed with the incredible sweetness of roasted sweet potatoes and enhanced by the lightly sauteed vegetable flavors brought out by the coconut aminos. Bring this colorful salad to your next picnic or bbq and I guarantee there will be no leftovers but plenty of compliments!
Ingredients
3 3/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4- inch cubes
4 tblsp coconut oil, divided
sea salt and pepper to taste
2/3 cup thinly sliced shallots (about 3 large)
1 red bell pepper, very thinly sliced
1 jalapeno pepper, seeded, thinly sliced (optional)
1 1/2 tbs. coconut aminos
4 large green onions, chopped
2/3 cup chopped fresh cilantro
Preheat oven to 400 degrees. Toss potatoes with 2 tblsp oil in a large bowl; divide between 2 sheets. Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Transfer potatoes to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium high heat. Add shallots and saute 3 minutes. Add bell pepper and jalapeno; saute until they begin to soften, about 3 minutes. Add coconut aminos; simmer 1 minute. Mix in green onions and stir 15 seconds. Scrape mixture over potatoes and lightly toss. Mix in cilantro. Season to taste with salt and pepper.
Serve this salad warm or at room temperature.
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