Southeast Asian Sweet Potato Salad
By Chef Martin Yan


3/4 pound Organic Sweet Potatoes
2 cups Bean Sprouts
1 Organic Mango cut into 1/2 inch cubes
1 Pineapple peeled and cut into 1/2 inch cubes
1/2 Hot House Cucumbers (English Cucumbers) halved length and thinly sliced
1/4 small Jicama peeled and cut into 1/2 inches cubes


2 Jalapeno Chile (use Red Jalapeno Chiles) seeded
1/4 cup Lemon Juice
2 tablespoons Brown Sugar Packed
2 tablespoons Peanut Butter
2 tablespoons Soy Sauce
Organic Iceberg Lettuce


In a medium pan, boil sweet potatoes in water to cover until tender when pierced, 20-30 minutes. Drain and let cool.

Peel and cut into 0.5 inches cubes, and place in a large bowl. Add the bean sprouts.

To the sweet potatoes and bean sprouts, add the mango, pineapple, cucumber, and jicama.

Cover and chill until ready to serve. In a blender, process the dressing ingredients until smooth.

Pour dressing over salad and toss. Arrange on a lettuce lined serving plate.