Serve this cold as a salad or warm as a side dish. Whichever way you make it, you’ll be making it again and again.

5 tablespoons oil
1 large sweet potato, cubed
1 cup fresh small champignon mushrooms, halved
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
2 garlic cloves, finely minced
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons sugar
1 heaping tablespoon chili sauce
2 tablespoons silan
½ cup salted halved cashews

  1. Heat oil in a large frying pan and stir-fry the sweet potato cubes until slightly tender.
  2. Add mushrooms and sauté for another 2 minutes.
  3. Add all the other ingredients except the cashews and stir-fry for another 2 minutes.
  4. Garnish with cashews before serving.


Yield: 6 servings

For more great recipes, check out this weeks issue of Whisk by Ami