[DucatiWebDesign]

I'm going to make some chicken satay for dinner, with a peanut sauce.

I have lots of sweet potatoes at the moment. How do you think the satay would pair with a sweet potato salad that includes some sauteed red onion, crispy broccoli, and a ginger-soy glaze instead of mayo to hold it all together?

Any other ideas about pairing sweet potato with an Asian satay?

[phatch]

Ginger and soy are a good start, but a glaze wouldn't be my preference. I'd lean more to a vinaigrette dressing.

Unless that's what you mean by glaze? The less sweetness ADDED to sweet potato the better they are I think.

Phil

[Mezzaluna]

How about sweet potato fries? Dust them with some spices you like- cajun, etc. (I'm partial to cumin and cayenne...)

[ExpatC]

I would go a bit lighter. Salad with rice noodles, greens, summer tomatoes, etc. Sweet potatoes sound too heavy to me. But, a first course soup with the sweet potato steamed and cubed in a chicken broth, with greens cooked only by the broth, soy, cilantro, basil, all the thai-style flavors and herbs would be more the ticket.

[cliveb]

If you can get hold of some Besan ( chickpea) flour;
Make a thinnish batter with the besan, water, and a little chile powder. Allow to stand for 30 minutes.
Boil the sweet potatoes with a little turmeric and salt, then mash.
Take a 1/2 cup of sweet peas ( frozen are fine) and mix with a little fresh grated ginger, a tbsp fresh coriander leaf, a little salt, a small, finely chopped green chile and a touch of minced onion.
Heat some oil about 3 inches deep in a pan, and meanwhile:
Make a golfball-sized piece of sweet potato and flatten it into a thickish circle.
Take a spoonful or so of the pea mixture and place it in the middle. fold the potato mixture around the peas until covered, then dip into the batter and drop into the hot oil.
Cook until just browned. Place in the oven till ready to serve.

If you can't find the chickpea flour, make a batter with wheat flour and beer. Wonderful stuff!