Greg Collier’s Sweet Potato Pikliz

Name: Greg Collier’s Sweet Potato Pikliz
Total time: 1 d 10 min
Yield: 3 cups (6 to 10 servings)
Cuisine: caribbean
Ingredients: 1/2 pound sweet potato, peeled; 1/2 medium red onion, sliced (about 1 cup); 1/2 cup thinly sliced radishes; 1/2 cup thinly sliced baby turnips, such as hakurei (about 4); 2 garlic cloves, minced; 1 serrano chile, minced; 1 tablespoon fresh oregano leaves, chopped; 1 1/2 teaspoons kosher salt; 1/2 cup apple cider vinegar; 1/4 cup fresh lime juice (from 2 or 3 limes); 2 tablespoons honey

Recipe from Greg Collier

Adapted by Nicole Taylor

Published June 10, 2020

Greg Collier’s Sweet Potato Pikliz — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 10 minutes, plus 24 hours’ chilling
Rating: 4(225)
Comments: Read comments

Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It’s victory garden larder meets Caribbean flavor. If you have a well-stocked pantry, you are halfway to this relish, but note: Not every sweet potato is the same; look for the jewel variety for its vibrant orange flesh. This pikliz is mild in spice level compared to traditional versions. Serve it with Memphis Dry-Rub Ribs or Memphis Dry-Rub Mushrooms. —Nicole Taylor

Featured in: A Juneteenth of Joy and Resistance

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:3 cups (6 to 10 servings)

½pound sweet potato, peeled
½medium red onion, sliced (about 1 cup)
½cup thinly sliced radishes
½cup thinly sliced baby turnips, such as hakurei (about 4)
2garlic cloves, minced
1serrano chile, minced
1tablespoon fresh oregano leaves, chopped
1½teaspoons kosher salt
½cup apple cider vinegar
¼cup fresh lime juice (from 2 or 3 limes)
2tablespoons honey

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
Step 2
In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.

Ratings

4 out of 5

225 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

L. Amenope5 years ago

Peeled sweet potatoes start to discolor quickly. I would make the dressing first, and add the vegetables to the dressing as I was grating them, sweet potatoes first.

Michael S.5 years ago

this was very good. sweet potatoes kept their color but it was the crunchy turnips that stole the show. Super good on its own, and don't judge me, but I piled it on hot dogs during a BBQ. There I said it. Delicious anyway you have it.

Bob5 years ago

Peeled sweet potatoes start to discolor quickly. I would make the dressing first, and add the vegetables to the dressing as I was grating them, sweet potatoes first.

MsVics21 year ago

Not my thing… made exactly as written except for substituting carrots for turnips (I love turnips but could only find woody older ones and didn’t want to chance them). And I adore all things pickled but the dressing just overwhelmed everything. Just tasted lime juice and vinegar. Couldn’t even taste sweet potato which I was hoping would be the star of the show. Oh well.

Charlotte K2 years ago

Am I reading the recipe correctly? Does this call for raw sweet potatoes?

Liz3 years ago

tasty and spicy - the Serrano I used was a bit larger than some I have seen. (note to self, wear gloves next time I'm messing with Serrano pepper)

Private comments are only visible to you.