NEW YORK (WLNY) — Few foods say “comfort” like potatoes — roasted, boiled, or fried.

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Chef Mike Price of West Village hotspot “Market Table” visited The Couch to show us his take on the sweet variety.

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Sweet Potato Salad (serves four)

4 medium sized sweet potatoes (peel and cut into 1 dice)
1 sprig fresh thyme (picked)
2 cloves garlic (finely chopped)
2 tbsp extra virgin olive oil
¼ medium red onion (thinly sliced)
1 tbsp chopped parsley
1 cup finely shredded napa cabbage
¼ cup toasted hazelnuts (chopped)
¼ cup seasoned rice wine vinegar
¼ cup extra virgin olive oil


Toss sweet potatoes with thyme, garlic, extra virgin olive oil and salt & pepper. Roast in 350°oven on a sheet pan until fork tender, about 15 minutes or so.
When the sweet potatoes are warm add red onion, parsley, cabbage, hazelnuts, rice wine vinegar and extra virgin olive. Toss well but dont over mix. Taste and adjust seasoning; careful the rice wine vinegar is sweet & salty. If you use unseasoned rice wine vinegar add a pinch of sugar and use slightly more salt.