Asain Sweet Potato Salad Recipe

Today, while at the Kashi Atlanta Vegetable Garden, I noticed some of our sweet potatoes heaving themselves out of their raised bed. (A few years ago, we had built 4 raised beds out of 9 ton of dry stacked granite, to protect the Garden from washing away during heavy rains. They have been very effective.)
The sweet potatoes were planted in corners of the beds, so that their runners could decoratively wrap around the beds. The corners may have restricted their growth. You'll notice in the photo that the larger ones are crooked.
In addition to the sweet potatoes, only 1 tomato and some basil were ready to be picked. ( The sweet potatoes will remain in ground until October, getting sweeter. )

You may like the following recipe for an "Asian Sweet Potato Salad," even though there is no garlic in it.

Carrot-Ginger Dressing:
* 1/4 cup grated carrot
* 3 tablespoon fresh grated ginger
* 3 tablespoons rice vinegar
* 3 tablespoons mirin rice wine
* 1 tablespoon Bragg's Liquid Aminos (sub for soy sauce)
* 1/2 cup of low fat Greek yogurt
* 1 teaspoon toasted, light sesame oil
* 1 teaspoon of Chinese sesame paste
* 1/2 teaspoon of raw honey
* Freshly ground Szechuan pepper to taste


Directions:
* Peel and cut 4 cups of sweet potatoes into 1" cubes.
* Add the sweet potatoes to a large pot of salted, boiling water.
* Reduce heat and cook until just tender. Do not over cook.
* Drain and cool in a collander,.

Puree the dressing ingredients until smooth.
Season with Szechuan pepper, to taste.
Once sweet potatoes are cool, toss with Carrot - Ginger Dressing.
Refrigerate, to slightly chill, 10 mins before plating with salad listed below.


Salad:
* 1 small, peeled and seeded cucumber, cut into 1/4" cubes
* 1 firm fresh mango cut into 1/4"cubes (optional)
* 1 cup fresh cilantro coarsely chopped
* 3 finely cut fresh tarragon leaves (Scissors are great for this.)
* 1 cup dates, pitted and cut in thin strips
* 1 cup coarsely chopped roasted peanuts (optional)
* 1 lemon, juiced and zested


Combine ingredients in a large mixing bowl and dress with lemon juice, a drizzle of a light oil, a splash of Bragg's, and a little cracked Szechuan pepper.
Toss well.
On a serving platter, arrange sweet potatoes on top of 8 ounces of chopped lettuce, and top with the above mixture. (I don't toss it, but gently mix it with a serving fork.)
Add lemon zest as a garnish.

As always, enjoy with good friends.