This sumptuous, Japanese dessert salad is both beautiful and delicious. Persimmon, sweet potato, and walnuts celebrate the autumn season in a light, refreshing yogurt sauce.
1 persimmon (150 g) *
1/2 sweet potato (100 g)
2 tablespoons plain yogurt
1 tablespoon Japanese mayonnaise **
1 1/2 teaspoons lemon juice
1 teaspoon maple syrup
salt and pepper, to taste
1 tablespoon walnuts, chopped
Peel the sweet potato and cut into a large dice, about 1.5cm. Boil in hot water in a pot over medium heat until tender. Drain the water. Reduce heat to low to prevent charring, and roast sweet potato pieces in the dry pot for a few minutes; stirring occasionally to remove excess water. Remove from heat and set aside to cool to room temperature.
Peel and dice the persimmon to the same size pieces as the sweet potato.
In a medium bowl, mix together yogurt, mayonnaise, lemon juice, maple syrup, salt and pepper. Stir in the persimmon and sweet potato.
Gently fold in the walnut pieces (and raisins, if using). Serve immediately.
* For this recipe, the persimmon should be almost ripe (soft to the touch) but not fully ripe (squishy).
** Japanese mayonnaise is quite different than the western kind. However, in this recipe the western variety can be used as a substitute if you can't get the Japanese kind.
- Serving Size:
- Calories: 189
- Sugar: 5 g
- Sodium: 157.1 mg
- Fat: 8.6 g
- Carbohydrates: 39.4 g
- Protein: 3.6 g
- Cholesterol: 12.3 mg
Keywords: Japanese sweet potato and persimmon salad, Japanese dessert