Thai-Inspired Sweet Potato Salad

Ingredients

For the sweet potatoes:

• 1 1/4 pounds sweet potatoes (look for the skinny varieties that will slice neatly into 1/4-inch rounds; garnet yams and/or Japanese sweet potatoes will also work well)
• 2 tablespoons liquid coconut oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon fresh cracked black pepper
• 1/4 teaspoon kosher salt

For the dressing:

• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 tablespoon + 2 teaspoons fish sauce
• 1 to 3 Hawaiian chilis
• 2 tablespoons agave syrup
• 2 tablespoons water
• 1/4 teaspoon kosher salt
• 1 shallot, sliced thin and rinsed in cold water until crisp

To assemble and serve:

• 1 avocado
• 1 pint cherry tomatoes
• 1 cup loosely packed basil
• 1 cup toasted macadamia nuts

Preparation

Step 1

Preheat oven to 425°F with non-stick or foil-lined sheet pan inside.

Step 2

In a large mixing bowl toss sliced sweet potatoes with coconut oil, cumin, coriander, black pepper, and salt and then carefully transfer to pre-heated sheet pan. Roast for 15 to 18 minutes or until tender and slightly charred around the edges.

Step 3

In a blender, or in that same mixing bowl, combine lemon and lime zest and juice, fish sauce, chilis, agave, water, and salt, then fold in rinsed shallots.

Step 4

Toss sweet potatoes with dressing and avocado, cherry tomatoes, basil, and toasted macadamia nuts or arrange sweet potatoes artfully on a large serving platter and spoon over dressing and garnish with remaining ingredients. Serve immediately.