Sweet potato and mint salad

Yes. These are sweet potatoes. I know....you'd normally expect a bright orange color when you read 'sweet potato', but the sweet potatoes we get in India are pale yellow in color. Of course, it doesnt look as beautiful as the more prevalent orange one, but it tastes just as good!

This is the first time I tried a sweet potato salad. I normally love all things made with the sweet tuber, so I knew I could not go wrong here. But I loved this salad more than I expected! The fresh mint made all the difference. Lovely flavor!

For 4 servings:

2 medium sweet potatoes, chopped in big cubes about 1/2 inch thick

1 small red onion, chopped length-wise 

1 tbsp whole-grain mustard 

1 tbsp lemon juice

2 tbsps olive oil

1 clove garlic, minced

2 tbsps chopped walnuts

2 tbsps fresh mint, finely chopped

salt

Heat 1 tbsp olive oil in a skillet and roast the onions until they start turning brown, about 3-5 minutes. Remove the onion from the pan and keep aside. Add another tablespoon of olive oil to the skillet and pan-roast the sweet potatoes until tender, about 15-20 minutes. Make sure to turn them in between. Let it cool for 5 minutes. 

Put the sweet potato pieces in a big bowl. Add the onion, along with all the other ingredients. Mix lightly. Can be served warm or at room temperature.