Curried Sweet Potato Salad with Cashews and Golden Raisins

Curried Sweet Potato Salad ingredients: (serves 4)

4 sweet potatoes, peeled and cubed
2 tablespoons olive oil, plus 1 tablespoon for baking sheet
½ teaspoon yellow curry powder
• Pinch cinnamon
1 teaspoon salt
¼ cup toasted cashews
¼ cup golden raisins
2 ribs celery, diced
1 tablespoon fresh cilantro, chopped, plus 1 tablespoon for garnish


2 tablespoons mayo
1 tablespoon honey
¼ teaspoon yellow curry powder
• Pinch cinnamon
½ teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon cider vinegar


-Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle with the 1 tablespoon of olive oil.

-In a medium sized bowl, toss together the peeled and cubed sweet potatoes, the 2 tablespoons of oil, the curry powder, the pinch of cinnamon and the salt, until well coated; turn out onto the oiled and foil-lined baking sheet, and bake for about 30 minutes until sweet potatoes are tender, but not too soft; remove and allow to thoroughly cool before dressing.

-Prepare the dressing by whisking all dressing ingredients in a small bowl until well combined, and once potatoes are cool, add the dressing, the cashews, the golden raisins, the celery and the cilantro to the potatoes and gently toss to coat; check and adjust seasoning, if necessary.

-Garnish each serving with a sprinkle of cilantro.