2014 Vegan MOFO Day 2 - Spiced Up Sweet Potato Salad - Chow Locally Share Giveaway #1!

Each day I post a recipe, I will post the description and helpful info found on the Chow Locally Share box insert. That way you can learn a little bit more about the ingredients that you may not have known before. This week's box had a darn good variety. I love playing iron chef, so this theme makes me happy on so many levels. I'm starting off with a bang…a spicy bang. The box did not include the yams, but I did find some at my local Farmers Market. I am sure there will be some in future boxes!

The local produce items featured in today's recipe are:

Shishito Peppers from Crooked Sky Farms: This is a slightly sweet, Japanese variety of pepper that often can come with a kick when grown in hot, dry conditions. Store on the counter or in the fridge

Little Sweetie Onions from Crooked Sky Farms: These great onions are a staple ingredient for innumerable recipes. Store these in a cool, dry location, sigh as a pantry and away from any potatoes.

Spiced Up Sweet Potato Salad

Makes 6 servings

3 pounds garnet yams or sweet potatoes (approximately 4), scrubbed, unpeeled diced into 1 inch pieces
1 tablespoon olive oil

Spice Mix:

1 1/2 teaspoon chipotle powder
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon Mexican Oregano
1 teaspoon salt
1/2 teaspoon black pepper

1/2 cup vegan mayonnaise
2 tablespoon fresh lime juice
5-6 Shishito peppers*, minced (approx 1/4 cup)
1/4 cup sweet yellow onion, minced
1/2 cup lightly packed cilantro leaves, roughly chopped

Place diced yams in a pot with enough water to cover by 1 inch. Bring to a boil. Turn down to simmer and simmer for about 15 minutes until yams are softened, but still a firm to the bite as they will be cooking further in the oven. Rinse under cold water to stop cooking. Make sure to drain well.

Preheat oven to 400 degrees

In a small bowl, combine chipotle powder, smoked paprika, Mexican Oregano, salt and pepper until will combined.

Place drained yams on a parchment lined rimmed cookie sheet. Toss with olive oil and half of the spice mix. Gently toss yams to coat. Spread in an even layer on cookie sheet. Roast for 10 minutes. Gently turn yams and return to oven for another 10 minutes. Remove yams from oven and set aside to cool.

In a large mixing bowl, combine mayonnaise, lime juice peppers, onion, cilantro and remaining spice mix. When yams are cool, gently toss them in the dressing until coated. Let chill for at least two hours, preferably overnight.

OK! It's time for the first giveaway of the month! One lucky local reader will have a chance to win a Chow Share! Here are the fine print on what you need to do to be eligible to win:

1 - You must live or be in the Phoenix area.

2 - You must be able to pick up your fresh produce on the day specified for  the pick up location you chose. (I will contact you with details on pick up locations/times).

3 - Leave a comment about what your favorite produce is and why on this post by midnight (AZ time) tonight. Please leave a way to contact you if you win on the post as well.

This contest is closed. The winner is #6 Anonymous. I don't have contact info for the winner. If the winner does not contact me by Friday, another winner will be selected at random, so please make sure to check back on this post to see if you won!