Southwestern sweet potato salad recipe

Ingredients

• 2 sweet potatoes
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon ground cloves
• ½ teaspoon ancho pepper powder

• 3 tablespoons olive oil
• 1½ cups corn kernels, cooked
• 1½ cups canned black-eyed peas, rinsed and drained
• ¼ red onion, diced
• 1 poblano pepper, diced
• ½ cup chopped fresh cilantro
• 2 limes juice

For the Sweet Potatoes
1. Preheat a water bath to 183°F (83.9°C).
2. Peel the sweet potatoes and cut into 1/2" to 1" chunks (13 mm to 25 mm). Add them to the sous vide bag along with the spices and mix together well. Seal and cook for 45 to 60 minutes until the potatoes are soft.
To Assemble
3. Heat the oil, corn, black-eyed peas, onion, and pepper in a pan over medium heat. Once hot, remove the pan from the heat and stir in the cilantro and lime juice.
4. Remove the sweet potatoes from the sous vide bag and add to the pan with the vegetables. Toss well to combine then serve.