Caribbean Sweet Potato Salad

• 2 large sweet potatoes or 2 large yams
• 1 (8 ounce) can corn, well drained
• 14 cup red onion, coarsely chopped
• 14 cup fresh squeezed lime juice
• 3 tablespoons prepared mustard, Dijon is best
• 3 tablespoons brown sugar
• 1 garlic clove, finely chopped
• 12 teaspoon grated gingerroot
• 14 cup olive oil
• salt and pepper
• 1 cup cucumber, pieces* peeled and 1/2-inch diced
• 12 cup peanuts, coarsely chopped peanuts**

1. Steam the sweet potatoes in the microwave until cooked, but still slightly firm.
2. You can steam them in the shell, wrapped in plastic wrap).
3. Let cool and then peel and cube into 3/4-inch pieces.Add the corn and onion.
4. For the dressing:.
5. Mix the lime juice, mustard, brown sugar, garlic ginger, and olive oil.
6. Toss the veretables in the dressing.
7. Salt and pepper,to taste.
8. Just before serving, add the cucumber and peanuts, if using.
9. *optional.
10. **optional.

sweet potatoes, corn, red onion, fresh squeezed lime juice, prepared mustard, brown sugar, garlic, gingerroot, olive oil, salt, cucumber, peanuts

Taken from www.food.com/recipe/caribbean-sweet-potato-salad-237824 (may not work)