Yield: 4 to 6 servings
5 medium-sized sweet potatoes
2 cups arugula, finely chopped
2 tangerines, peeled and segmented
1 tangerine for its juice
1 tsp sea salt
1 tsp apple cider vinegar
1 sprig of fresh mint, chopped
1 Tbsp extra virgin olive oil
Peel and chop raw sweet potatoes into 1-inch pieces, then boil or steam until tender. Once cooked, drain and place them in a large bowl and refrigerate until cold.
Take chilled sweet potatoes out of the fridge and squeeze one tangerine over the pieces before adding vinegar, olive oil, sea salt, mint and the tangerine segments. Gently combine before folding in the arugula. Serve cold.
Recipe courtesy of Marlaina Donato.