curried kabocha-sweet-potato salad

Picnicking? We were, with some lovely Japanese friends and some college students too. It was a gorgeous day, perfect autumn weather, and I was trying to decide what to take to share.

Here's something I kitchen-conjured.

You'll need:

• 1 large cooked and peeled sweet potato, cut in chunks
• 1/4 cooked, de-seeded, and chopped medium-sized kabocha (Japanese pumpkin; no need to peel)
• 1/2 cup dried cranberries, rehydrated with boiled water
• 1/4 cup Japanese mayo (or whatever you've got) 
• 3 T. plain yogurt
• 1 T. milk (I used soy)
• 2 t. sugar
• 3/4 t. curry powder
• 1/4 t. salt
• 1/2 t. garam masala
• 1/4 t. powdered ginger

Do this:

Mix it all together and chill. That's it.

Then eat (preferably outdoors with chopsticks and grilled meats and veggies).

Verdict? I took two bowls of it and it went like lightning. I managed to sneak in a few bites and absolutely loved it. Sweet and creamy from the potatoes and kabocha, a bit sour from the cranberries, and perfect fall spiciness from the curry and garam masala.