I have shortened the title of this recipe which should really be Curried Sweet Potato Salad with Toasted Cashews, Garbanzo Beans and Fresh Goat Cheese. Yes, I agree, much too big a mouthful. Serve this warm from the oven if you want a melty cheese topping. You could also let it cool a bit, crumble the goat cheese over the top and refrigerate. It will keep for a few days. Let it come back up to room temperature for the best flavor before serving (although I ate the leftovers for lunch right out of the fridge).
Feta could be alternative to the goat cheese. Leave off the cheese if you want to make it vegan.
Pine nuts or pepitas (hulled pumpkin seeds) can sub for the cashews.
If you want something sweet in the salad, how about a few raisins? Plump them first for 10 minutes in some freshly boiled water.
Sweet potatoes are one of those vegetables that I could eat every night. Give me a big roasted sweet potato and a green salad, I’m happy. I don’t even think it needs any butter although I often add a big spoonful of Greek yogurt.
Curried Sweet Potato Salad with Cashews, Garbanzos, and Fresh Goat Cheese
- 2 pounds (3 – 4) sweet potatoes, unpeeled but scrubbed – any color although yams are pretty. I used a combination since that was what I had on hand.
- 4 tablespoons of neutral oil or olive oil
- 1 1/2 teaspoons of kosher salt
- Freshly ground pepper
- 1/2 cup of cashews
- 1/4 cup of golden raisins (optional)
- 1 tablespoon of mild curry powder (use less if it is hot)
- Red pepper flakes if you want it hot
- 1 15-oz can of garbanzo beans, drained and rinsed
- 1 lime, halved
- 4 scallions, sliced thinly
- 1/2 cup of crumbled goat or other fresh white cheese
- optional – chopped cilantro would be good
- Heat your oven to 425 degrees F.
- Line a sheet pan with baking or parchment paper
- Cut the sweet potatoes in half, then into 1/4 inch half moon slices.
- Put the potatoes into a large bowl with 3 tablespoons of the oil, the curry powder, red pepper (if using), salt and freshly ground pepper. Scrunch them around until they are coated with the seasonings and oil. I find my clean hands the easiest.
- Scatter the potatoes evenly on the prepared sheet pan. It’s ok if they won’t fit in one layer. Roast the sweet potatoes for 20-25 minutes until they are beginning to brown on the bottom.
- Meanwhile, add the drained garbanzo beans to the empty bowl, stirring them to coat with any remaining oil and seasonings.
- For the cashews – heat 1 tablespoon of the oil in a small skillet. Add the cashews and cook, stirring, until they begin to brown. Remove the nuts and any remaining oil to a small plate to cool.
- If using the raisins, put them in a small bowl and cover with boiling water. Drain after 10 minutes.
- After the sweet potatoes have roasted for 20-25 minutes, remove the sheet pan from the oven. Carefully turn the sweet potatoes over and add the garbanzo beans to the pan.
- Roast for another 15 minutes, then remove and squeeze the juice of 1/2 lime over the pan.
- Transfer everything to a serving dish. Squeeze the juice of the limes over, scatter the raisins and cashew nuts (plus any oil) over the top.
- Garnish with sliced scallions and crumbled fresh goat cheese.
The garbanzos will get a little crisp from their stay in the oven.
This could be a great side for a BBQ, or an entire vegetarian dinner.
I think the folks at Fiesta Friday #377 would also enjoy it and plan to take it over to Angie’s place for the party. Click on the link to read all the fun blog posts. You will find recipes for yummy food, decorating and craft ideas, plus much more. And please think about adding your own link to the party. This week I am co-hosting the party with Angie.
Quinn agrees as you can see from the first picture.