Tag Archives: sweet potatoes

Salade de Patates Douces

This recipe comes from Chad—or République du Tchad—a country in west central Africa that was an important cultural and trading crossroads for many centuries. Notice that the word used for sweet potato is fairly close to the original batatas, and is a completely different word from the French for white potato (pomme de terre).

This dish is infinitely better than you can probably imagine from simply reading the ingredients. I love the intensity of the flavors. It makes a good side dish with something from the grill, or works nicely alone as a light lunch. Enjoy.

Salade de Patates Douces
(Sweet Potato Salad)

4 large sweet potatoes
1 medium onion, chopped
3 Tbs. lemon juice
1/3 cup olive oil
1 tsp. salt
1/2 tsp. ground black pepper
2 medium tomatoes, coarsely chopped

Boil sweet potatoes in their skins until tender (takes about 25 minutes). When done, run potatoes under cold water to cool, then peel and slice. Place in a large bowl, add onion, lemon juice, oil, salt, and pepper, and stir, making sure the potato slices get separated and everything gets coated with oil and lemon juice. Add chopped tomatoes and stir. Serves 6-8.

Note: For this recipe, you will probably want to use a nice, flavorful Extra Virgin olive oil, if you have it.

©2009 Cynthia Clampitt

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The Original Potato

Sweet potatoes, popular street food in China, roast on a make-shift roaster.

Sweet potatoes, popular street food in China, roast on a make-shift roaster.

“What’s in a name?” Well, sometimes a good bit of confusion—take yams and sweet potatoes, for example. If you’re in the United States and you’re calling something a yam, odds are you’re talking about a sweet potato, in which case, you’re wrong. Sweet potatoes are members of the morning glory family. Yams, on the other hand, are the tuberous roots of climbing plants of the genus Dioscorea. The two are entirely unrelated. Yet in parts of the U.S., the habit persists of calling sweet potatoes yams. Continue reading

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