Japanese Sweet Potato Salad with Mustard dressing 4servings INGREDIENTS 2 big Japanese sweet potatoes or yams (or other varieties are okay too) handful fresh cilantro/coriander black sesame seeds (optional) DRESSING: 1 Tbsp. whole grain mustard 1 Tsp. Dijon mustard 1 Tbsp. vinegar 1/2 Tbsp. sugar Salt & pepper to taste 1 Tbsp. olive oil INSTRUCTIONS Scrub the skin of the sweet potatoes well and cut them into bite-sized cubes. Steam them around 10 minutes until they are soft but not mushy. Set the sweet potatoes aside in a colander or bowl and let them cool for 20 minutes or so. Meanwhile prepare the dressing. Put all the dressing ingredients into a small bowl and mix well. Adjust taste with salt, pepper and sugar if necessary. Also, chop up the cilantro/coriander. Once the sweet potatoes have cooled, put them in a large bowl and toss them in the dressing. Add the chopped cilantro and mix in lightly. Sprinkle on black sesame seeds as a garnish.