To make this sweet potato salad with avocado aioli, you'll steam sweet potatoes until they're firm-tender and toss them in a simple avocado aioli that's made by blending avocado, garlic, and sea salt in a food processor. Red onion, celery, pepitas, dried currants, and bit of fresh dill are also added to the mix to offer an appealing array of flavors and textures. If you want to prepare it ahead of time, I recommend steaming the sweet potatoes and chopping the other veggies the day before and waiting to make the avocado aioli until just before serving to keep it tasting fresh. This salad makes a wonderful side dish but can also be enjoyed as an entrée thanks to the heartiness of the sweet potato.
Servings: 4-6 as a side
2large sweet potatoes, peeled and cut into 1-inch cubes (about 4 ½ cups)
⅔cupfinely-diced red onion (about ½ a small onion)
2stalkscelery, trimmed and finely diced
2tablespoonsfinely-chopped fresh dill
¼cupdried currants, optional
2small avocados, pitted and peeled
1tablespoonfresh lime juice
1 to 2clovesgarlic, to taste
¼teaspoonsea salt or to taste
Freshly ground black pepper, to taste
Steam the sweet potatoes for 20 to 25 minutes or until tender but not mushy. Add to a large mixing bowl along with the red onion, celery, pepitas, dill, and dried currants.
Just before ready to serve, add the avocado, lime juice, garlic, and sea salt to a food processor. Process until smooth, stopping to scrape down the sides as needed. Pour over the salad, toss to coat, and season with sea salt and black pepper, to taste.
If you're making this for a gathering, you can make the salad ahead of time and prepare the avocado aioli just before serving. This salad is best enjoyed fresh as it doesn't hold up well in the refrigerator because of the avocado.