Indian Sweet Potato Salad - cooking recipe

Ingredients

3 medium sweet potatoes, cut in 1-inch cubes
1/3 cup red wine vinegar
1/3 cup fresh lime juice (about 3 small limes)
1/4 cup molasses
1/4 cup catsup
2 tablespoons Dijon mustard
1 tablespoon curry powder
1/4 cup raisins
1 teaspoon fresh chili pepper, of your choice minced
1/4 cup chopped fresh cilantro

Preparation

In a large pot, bring 2 qts of salted water to a rapid boil over high heat. Add sweet potatoes and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance (8-10 mnutes). Drain, rinse with cold water and refrigerate until chilled (at least 30 minutes). In a medium bowl, combine remaining ingredients and mix well. Add the chilled sweet potatoes, toss well to coat. Can be kept covered and refrigerated for 3-4 days.