Ingredients
- 2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
- 2 cups peeled and 1/2-inch dice pineapple
- 3/4 cup chopped Maui onion
- 3/4 cup chopped red bell pepper
- 1 large egg
- 4 teaspoons fresh pineapple juice, or lime juice
- 1/2 cup vegetable oil
- 1 tablespoon soy sauce
- 2 1/2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 cup chopped fresh cilantro
Directions
In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water.
When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl.
In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry.
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By sandi_681599
Fort Bragg, CA
on July 04, 2012
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Thanks to all who posted reviews! All of the ingredients were in my fridge so I really wanted to try something like this. Because of you I was able to modify the recipe using store-bought mayo, a bit of lime juice, a smidge of sugar, some soy sauce, fresh ginger, and just a few drops of sesame oil. (What were they thinking to suggest so much in the original recipe?! Came out quite good. May try again and tweak it a bit more.
By valerie_wasilau...
Brighton, MA
on August 15, 2008
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This "mayonnaise" as they called it was terrible. I always get my ideas from foodnetwork, and LOVE them. This was NOT one of those!!! It had no flavor, well no, the only flavor that I tasted with the sesame oil. I didn't even bother putting it on the sweet potatoes, or the dish would've been totally ruined!
By mktab_10546724
Baltimroe, MD
on June 15, 2008
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This is a versatile recipe that can be served with Caribbean or Asian menus. I reduce the sesame oil flavor, and diners always ask for the recipe.
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