Apr 02, 2015
Caribbean Sweet Potato Salad + My Caribbean Cruise
Greetings, beautiful readers! Gosh, I can’t believe how long it’s been since I’ve posted a recipe for you. Alas, I was sailing the big, blue sea! My lovely mother treated me to a cruise for my birthday this year. How awesome is she?! It was my first time aboard a “luxury cruise liner” and it was quite an experience…
First, an interesting thing: I LOST weight on the cruise!!! Gee, Helyn, how can you lose weight on a cruise with all that amazing food? Well, I lost weight BECAUSE of all the “amazing” food, which was not exactly amazing in my book. Amazingly unhealthy, yes. But I basically lived on fruits and salads. I did partake in a couple of sinful desserts and once I had lobster. Yes. I did. But, for the most part, it was a very challenging culinary experience for this nutritarian. By the end of the week, I had finally figured out a few things… I found that I could get gluten-free bread and waffles at the waffle bar. And I discovered a little fridge near the coffee and beverage area that contained soy milk and rice milk. Score! I also discovered that I could ask for plain beans at the salad bar (most of the prepared bean salads had oil or mayonnaise and meat, of course). There was a vegetarian menu at the dinner restaurant, which I ordered from a couple of times but was disappointed.
The best part of the whole cruise was spending time with my dear Mamma. And it was fun in many other ways—we did some excursions and attended some wonderful shows on board. And the staff pampered us like we were queens… wait a minute, we are! 🙂 See below for some photos from the trip.
While on this beautiful ship, I was able to garner a couple of ideas for new recipes! This salad was served at a barbecue on the beautiful Half Moon Cay, a small island in the Bahamas. Theirs had white potatoes and no doubt, oil. It was super yummy though, so I’ve recreated it here for you, omitting the white spuds and adding black beans and coconut. It’s simple, hearty and very tasty!
- 3 medium sized sweet potatoes
- 2 cups fresh or frozen and thawed corn niblets
- 2 cups cooked black beans, rinsed and drained
- ½ cup coconut flakes
- juice of one lime
- ¼ cup chopped cilantro
- 2 TBS chopped green onion
- 1 tsp ground cumin
- a few twists freshly grated black pepper
- Preheat oven to 375° F.
- Line a baking sheet with parchment paper.
- Peel and cube the potatoes into about 1″ pieces.
- Place the potato chunks onto the baking tray and lightly spray coat the cubes with oil (optional).
- Bake for 45 minutes until tender and a little dry on the edges.
- Sprinkle on the coconut flakes and bake for another 5 minutes to toast lightly (your kitchen will smell like heaven!).
- Remove and let cool.
- Add remaining ingredients and toss well to combine.
Serves 6 as a side dish. Enjoy!