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YOUR RECIPE FOR STEAM COOKING

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Sweet Potato and Kale Salad with Creamy Curry Dressing

For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes.  Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish.


Steam-oven sweet potato kale salad.

INGREDIENTS


2 large sweet potatoes

½ bunch red or Dino kale, stems removed, leaves coarsely chopped

½ cup mayonnaise

1 tsp curry powder

½ tsp ground cumin

2 cloves garlic, finely minced


PREPARATION


Heat the Combi steam oven in the Steam mode 212 degrees.


Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing.


Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture.


Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing.


Serves 4



Curried Sweet Potato and Kale Salad & Mexican Street Corn Salad
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