Yield - 6 Portions
1 Lb Sweet Potatoes
2 Lbs Green Figs/Bananas
¼ Cup Canned Green Peas & Carrots
1 Tbsp Finely Chopped Chives
1 Tsp Finely Chopped Chadon Beni (Culantro)
3 Tbsp Chopped Walnuts
2 Tbsp Plain Yogurt
1 Tbsp Mayonnaise
4 Dashes of ANGOSTURA® orange bitters
4 Dashes of ANGOSTURA® aromatic bitters
½ Tsp Smoked Paprika
Salt and Black Pepper to taste
Peel Sweet potatoes and cut into 1 inch cubes. Place in sauce pan with water and boil until fork tender then strain in colander.
In a separate pot, place green figs in with 1 tbsp of vegetable oil and boil until fork tender. Strain in colander.
Carefully peel the figs and cut into ½ inch slices.
In a medium mixing bowl, place sweet potatoes and sliced figs in and add the peas & carrots, chives, chadon beni and walnuts.
In a small bowl, whisk together yogurt, mayonnaise, bitters and paprika.
Add the dressing to the sweet potato and green figs and mix gently with a rubber spatula. Season with salt and black pepper to taste.
Place in chiller until ready to be served. Enjoy with grilled chicken, shrimp or even with fish kebabs.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.