Sweet Potato and California Prune Salad
Makes: 4Prep Time: 10 minutesCook Time: 25 minutes
INGREDIENTS
- 4 Medium sweet potatoes peeled
- 1 tbsp Olive oil
- 2 tbsp miso paste
- 2 tbsp Maple syrup
- 100ml water
- 150g California Prunes
- 100ml Plant based or dairy yogurt
- 1/2 Garlic clove
- 2 tbsp Mixed seeds
- 1 tsp Sesame seeds
DIRECTIONS
- Cut the sweet potatoes into 2cm slices and place in a frying pan with the olive oil
- Cook on a medium heat for 5-6 minutes
- Meanwhile mix together the miso, maple syrup and water, then pour over the
sweet potatoes - Turn the potatoes over and add the whole California Prunes
- Turn the heat down and continue to cook until the liquid has reduced and the
potatoes are tender - As the water evaporates the maple syrup with caramelise and coat the sweet
potatoes to make them nice a sticky - Meanwhile mix the grated garlic and yogurt together and spread out onto a serving
plate - When the potatoes are tender remove from the heat and serve on top of the
yoghurt - Sprinkle with sesame seeds and mixed seeds and enjoy
AUTHOR
Peter Sidwell
California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results.
Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement.
Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.