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Thread: Sweet Potato Salad-EDwRR

  1. #1
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527

    Sweet Potato Salad-EDwRR

    We had this simple dish with some grill pork the other night and it is very good. Not the best sweet potato salad I have had but simple and good.


    * Exported from MasterCook *

    Sweet Potato Salad

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    2 pounds sweet potatoes, cut lengthwise into planks
    1/4 cup EVOO
    2 tablespoons minced shallot
    1 1/2 tablespoons lime juice
    1/4 teaspoon chili powder
    1/2 cup cilantro
    Directions
    Brush sweet potatoes with EVOO; season. Grill, covered, until tender. Cool
    and cube. Dress with remaining ingredients. Serves 4.


    Source:
    "EVERY DAY WITH RACHAEL RAY-June 2012"

  2. #2
    Join Date
    Apr 2006
    Location
    San Diego, CA
    Posts
    879
    I'm curious, Terry. . . what is the best sweet potato salad you've had? I'd love to have a good recipe.

    Amy

  3. #3
    I was thinking the same thing LOL. What's the best recipe?

    I do like having options. Sometimes it's not the "best recipe" that I want to make - I might want to make one that's healthier or easier or cheaper or whatever.

    All good recipes are needed!

  4. #4
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527
    I liked the one from last years Cooking Light better


    * Exported from MasterCook *

    Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing+

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
    3 tablespoons olive oil, divided
    3/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup fresh or frozen cranberries
    1/4 cup water
    2 teaspoons honey
    1 (7-ounce) can chipotle chiles in adobo sauce
    1/2 cup pepitas (pumpkinseeds)
    3/4 cup chopped green onions
    1/4 cup fresh cilantro leaves

    Preparation:
    1. Preheat oven to 450°.
    2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2
    tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at
    450° for 30 minutes or until tender, turning after 15 minutes.
    3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a
    saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1
    tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan
    (reserve remaining chiles and sauce for another use). Place pan over
    medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes
    or until cranberries pop, stirring occasionally. Remove from heat. Mash
    with a potato masher or fork until chunky.
    4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or
    until lightly browned, shaking pan frequently.
    5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add
    cranberry mixture to bowl; toss gently to coat.

    Calories: 189
    Fat: 8.4g
    Saturated fat: 1.3g
    Monounsaturated fat: 5.5g
    Polyunsaturated fat: 0.9g
    Protein: 3.7g
    Carbohydrate: 25.5g
    Fiber: 4.5g
    Cholesterol: 0.0mg
    Iron: 1.3mg
    Sodium: 335mg
    Calcium: 40mg



    Source:
    "Cooking Light-OCTOBER 2011"

  5. #5
    I love this one posted by Blazedog a few years ago. Some of the reviews suggest cooking the sweet potatoes a few minutes less than the recipe calls for and draining them VERY well (ie ~5 minutes) to avoid any mushiness.

    Sweet-potato Salad with Spicy Peanut Dressing
    --------------------------------------------------------------------------------

    Recipe By: Bon Appétit
    Yield: Makes 6 to 8 servings

    Summary:

    Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

    Ingredients:

    1/4 cup rice vinegar
    1/4 cup soy sauce
    3 tablespoons mayonnaise
    4 teaspoons minced peeled fresh ginger
    4 teaspoons toasted sesame oil (such as Asian)
    4 garlic cloves, minced
    1 tablespoon peanut butter
    2 teaspoons chili-garlic sauce
    1 1/2 teaspoons golden brown sugar
    2 lbs. red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
    1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
    1 cup thinly sliced green onions
    1/3 cup coarsely chopped dry-roasted peanuts

    Directions:

    Whisk first 9 ingredients in medium bowl to blend.

    Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.

    Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

  6. #6
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527
    I've made that one too and it is very good also.

  7. #7
    Join Date
    Aug 2005
    Location
    Tar Heel Country!
    Posts
    705
    If you're still looking for T&Ts--We've enjoyed this one through the years, posted way back by Bobmark from Everyday Food (also posted thread link with suggestions on using powdered ginger):

    http://community.cookinglight.com/sh...threadid=74618

    SWEET POTATO AND GINGER SALAD
    (Everyday Food; June 2005) (posted by Bobmark CLBB)

    Serves 4


    1. Preheat oven to 425. On a nonstick rimmed baking sheet toss 2-1/2 pounds sweet potatoes, cut into 3/4" chunks, with one Tbsp olive oil, 1 tsp. coarse salt, and 1/4 tsp ground pepper; roast until fork tender, about 35 minutes.

    2. In a large bowl, whisk together 2 Tbsps. fresh orange juice, 1 Tbsp oil, 1 Tbsp minced fresh ginger, and 2 tsps. Dijon mustard.

    3. Add 3 scallions, thinly sliced crosswise, and potatoes; toss to coat with dressing. Season with salt and pepper if desired. Serve warm, cold, or at room temperature.

    PER SERVING: 315 calories; 7.2 grams fat; 4.9 grams protein; 59.3 grams carbohydrates; 8.9 grams fiber



    That first recipe by RR posted by Terry looks easy and good, thank you, going on the menu this week! Love sweet potatoes every way (except canned).
    I'm a Tar Heel born, I'm a Tar Heel bred.....

  8. #8
    Join Date
    May 2003
    Location
    Illinois
    Posts
    1,558
    Thanks for posting theses recipes. I have tried to like sweet potato salad, but never found the right recipe. The three here really sound good. Will eventually try all of them.

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