Moroccan Sweet Potato Salad

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INGREDIENTS

4 cooked medium sweet potatoes

1/2 cup diced sweet red or yellow bell pepper

1/4 cup chopped purple onion

1/3 cup chopped pecans

1/3 cup olive oil

1/2 tsp. Himalayan salt

2 cloves minced garlic

1 tsp. ground cumin

1 tsp. paprika

1/8 tsp. cayenne pepper

3 Tbs. lemon juice

1/3 cup chopped fresh cilantro

1/3 cup of raisins soaked to soften then drained

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PREPARATION

1. Peel and cut the cooked sweet potatoes into 1-inch cubes-place in large bowl

2. Add the diced onions, sweet peppers and chopped nuts to the sweet potatoes

3. Make the dressing in a quart jar, combine garlic, cumin, paprika, cayenne, lemon juice, Himalayan sale, olive oil and shake well

4. Gently combine the sweet potatoes and raisins with the dressing

5. Serve at room temperature

 

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