Recipe of Quick Mayo-Free! Sweet Potato and Kabocha Squash Salad
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Award-winning Mayo-Free! Sweet Potato and Kabocha Squash Salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mayo-Free! Sweet Potato and Kabocha Squash Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mayo-Free! Sweet Potato and Kabocha Squash Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mayo-Free! Sweet Potato and Kabocha Squash Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Mayo-Free! Sweet Potato and Kabocha Squash Salad using 8 ingredients and 4 steps. Here is how you cook that.
I modified a dish I was served at a friend's house.
The firmness of the kabocha and sweet potato differs, so make sure they are cooked by poking a bamboo skewer through before proceeding to Step 3. If they aren't cooked through, add a bit more milk and let it simmer. It should have a pretty loose texture, which is just fine since it will harden as it cools. That being said, the firmness should be to your liking, so adjust the simmer time accordingly. Recipe by Doremiredo
Ingredients and spices that need to be Get to make Mayo-Free! Sweet Potato and Kabocha Squash Salad:
- 200 grams Kabocha squash (peeled)
- 200 grams Japanese sweet potato
- 30 grams Raisins
- 30 grams Sliced almonds
- 300 ml Milk
- 1 tbsp Honey
- 1 tsp Cinnamon powder
- 1 optional Cream cheese (if you like)
Instructions to make Mayo-Free! Sweet Potato and Kabocha Squash Salad
- Dry roast the sliced almonds in a frying pan or bake at 170℃ for 15 minutes. Peel the sweet potato and cut into bite-size pieces. Cut the unpeeled kabocha into bite-size pieces. Microwave the potatoes and kabocha for about 3 minutes covered in plastic wrap.
- Simmer the potatoes and kabocha for about 10 minutes in milk just about enough to cover (about 300 ml). Do so over low heat and partially cover with a lid to prevent it from boiling over. Stir occasionally to prevent scorching. Simmer until a bamboo skewer pierces through easily.
- Remove lid and stir the mixture with a rice paddle or rubber spatula, lightly mashing over low heat. Once it becomes creamy and soft, add honey and cinnamon powder and let some of the liquid evaporate. Make sure to keep stirring, since it's easy to burn it. The texture should be fairly loose and soft at this point.
- Turn off heat and add the raisins and almonds. It'll harden as it cools, so it's fine for the mixture to be slightly loose. It's done once it cools.
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