Sliced Sweet potato chipsI never know where a recipe will come from. Some days it is a trip to the market. Other days, it is just thinking about food and flavor. Sometimes, my job pushes me to think outside the box and come up with Amuse-bouche, the one bite wonder that represents the chef and the restaurant.

This little gem came from one of those days when I had enough left over ingredients from Sunday Brunch to create this amazing flavor packed salad. I hope you enjoy it.


Curried Sweet Potato and Fennel Salad
Write a review
  1. 2 Sweet Potatoes cut into 1/2 inch cubes
  2. 1 tbsp Olive Oil
  3. 1 bulb fennel thinly sliced
  4. 1/2 Red Onion, thinly sliced
  5. 2 tbsp Cilantro chopped
  6. 2 tbsp Mint chopped
  7. 3 tbsp Curry powder
  8. 2 tbsp Olive oil
  9. 1 tbsp lemon juice, fresh
  10. Salt to taste
  11. 1-2 tsp Black Pepper
  1. Peel and cube the sweet potatoes. Toss in olive oil and lay out on a baking sheet. Roast in a 400 degree oven for 12-15 minutes, until the sweet potatoes are soft, but not mushy.
  2. Cool down the sweet potatoes and set aside.
  3. Julienne the fennel and red onion, as thin as you can. If you have a Japanese mandoline, they make fast work of this task. If not, use a very sharp knife to get as thin as you can.
  4. Fine chop the cilantro and mint.
  5. In a large bowl, mix the sweet potatoes, fennel, red onion, cilantro, mint, curry powder, olive oil, lemon juice, and salt and pepper.
  6. Taste and adjust seasoning accordingly.
  1. Serve for lunch with soups, or wraps. It makes a great snack too.
Kitchen Shaman