Spicy sweet potato salad
large sweet potatoes (peeled and cut into bite size)
extra virgin olive oil
slices bacon (diced)
Thai chilies (finely chopped (or
ginger (peeled and grated)
fresh lemon juice
scallions (finely chopped)
salt and pepper (to taste)
Boil the potatoes until soft. Drain and set aside.
In a large pan over high heat, add olive oil, bacon and garlic.
Cook for 3 minutes then add potatoes. Cook for about 5 minutes, until potatoes are slightly lighter in color (they should look a little fried). Turn off the heat and let cool to room temperature.
In a large mixing bowl, add grated ginger, scallions, thai chilies, and lemon juice. Mix well.
Add potato mixture and sour cream to the bowl, and mix until all the ingredients are well blended, careful not to mash the potatoes too much. Serve hot or cold.
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