Sweet Potato Salad with Mint

Name: Sweet Potato Salad with Mint
Yield: 8
Ingredients: 800 g of sweet potato; 2 tablespoons of vinegar; 1/2 cup of olive oil; 1 cup of fresh mint leaves; 1 cup of cooked corn kernels; 250 g of cherry tomatoes, cut in half; Salt and black pepper to taste

1
800 g of sweet potato
2
2 tablespoons of vinegar
3
1/2 cup of olive oil
4
1 cup of fresh mint leaves
5
1 cup of cooked corn kernels
6
250 g of cherry tomatoes, cut in half
7
Salt and black pepper to taste

Ingredients

1
800 g of sweet potato
2
2 tablespoons of vinegar
3
1/2 cup of olive oil
4
1 cup of fresh mint leaves
5
1 cup of cooked corn kernels
6
250 g of cherry tomatoes, cut in half
7
Salt and black pepper to taste

Directions

1
Cook the sweet potatoes in a large pot with water until tender
2
Drain, let cool slightly, and remove the skins
3
Cut into four pieces
4
In a blender, blend together vinegar, olive oil, mint leaves, salt, and black pepper to form an emulsified sauce (uniform)
5
In a bowl, combine cooked corn kernels, sweet potatoes, cherry tomatoes, and the sauce
6
Check the seasoning and serve.