Put the sliced almonds on a piece of aluminium foil, and toast in a toaster oven or in a dry frying pan until browned.
Wash the sweet potato with the skin on and cut into 1 cm cubes. Put in a bowl of water for about 5 minutes, and drain.
Wash the kabocha squash also and cut into 1 cm cubes.
Put the sweet potato and kabocha squash pieces on kitchen paper towels, place in heatproof containers, cover with plastic wrap and microwave for 6 to 8 minutes at 500 W.
If either the potatoes or squash is still hard, take out the cooked pieces and microwave the hard ones for a little while longer.
Mix the cream cheese and mayonnaise together in a bowl. Add the sweet potatoes and kabocha squash and mix well while they're still hot.
Transfer to serving plates, scatter on top with the toasted sliced almonds and it's done! It's even better well chilled in the refrigerator.
It's also good with cucumber, ham, raisins and so on.
It won't get watery even if you let it sit for a while, so it's great in bentos as well as as a sandwich filling.
Story Behind this Recipe
I make sweet potato and kabocha squash salad a lot, but something seemed to be missing so I added cream cheese. I added some sliced almonds to finish, copying some salads sold at delis.
Please adjust the cooking times for the sweet potato and kabocha squash depending on the variety. Add the cream cheese to the vegetables while they're still hot so that it melts. The almond slices will start burning as soon as they turn brown, so watch them!