Shakarkand Salaad

Ingredients

3 lbs Jewel or Red Garnet sweet potatoes peeled and cut into a medium dice (⅜ inch square cubes)

Dressing

¼ cup avocado oil 1 ½ teaspoons coarse sea salt ¼ teaspoon cayenne pepper 3 cloves garlic, finely minced 2 tablespoons ginger finely minced 2 teaspoons crushed coriander seed 2 teaspoons toasted and crushed cumin seeds

For serving

3 tablespoons coconut sugar ¼ cup fresh lime juice, plus 1 tablespoon lime zest 1 cup chopped cilantro 1 cup toasted and chopped cashews

Directions

1. Preheat the oven to 425 F. Prepare the parchment lined large baking sheet.

2. Make the dressing: add dressing ingredients to a small food processor and blend together.

3. Cut up the sweet potatoes

4. On a baking sheet lined with parchment paper, massage the sweet potato with the dressing and roast at 425 F for 20 minutes. Stir, bring the side sweet potato pieces to the middle and roast for another 15-20 minutes, or until done. Sprinkle the sugar over, return to the oven and allow the sugar to caramelize on the sweet potatoes for 2-3 minutes, watching closely so that nothing burns.

5. Toss with the lime, taste for salt and sugar and correct the flavors as needed. Sprinkle the cilantro and cashews over the top before serving. Taste and add sea salt if needed.

"This roasted Sweet Potato Salad with Lime and Ginger Dressing tastes even better if you have time to marinade the salad 1-2 hours before serving." –Sidonie