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Cheer up to this simple and delicious salad, where the fusion of flavors will surprise more than one.
Sweet potato, a mixture of pumpkin and sweet potato, is the basis of the dish with a characteristic sweet taste. Toasted nuts give crunch; while wine reduction brings intense and fruity flavors. Mint being another of the protagonists, provides freshness and exotic aromas.
Cut the sweet potatoes, peeled or not, the way we want and cook in the oven until they are tender but do not disarm. Before cooking, sprinkle with olive oil so that they do not stick together and give it more flavor.
Roast the nuts in the oven until they take a more pronounced color. These can be replaced by other dried fruit, almonds, hazelnuts, among others.
For reduction, cook the wine over low heat in a pan or small pot until a syrup consistency is achieved. I recommend using a Port that has a deep and exquisite sweetness or a Marsala that has fruity touches as others could be very sour and ruin the preparation.
For the plating, place the sweet potatoes in a dish, overturn the toasted nuts and reduce the wine. Add a lot of mint to decorate and bring freshness.
Bon appetit!! ??
Publication Date: 30/08/2019
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