Eileen Weinbergs Sweet Potato Salad Recipes

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SWEET POTATO SALAD



Sweet Potato Salad image

Looking for a sweet potato salad recipe your kids will love? Check out our delicious recipe made with no mayonnaise and eggs optional.

Provided by MOMables

Categories     Side Dish

Time 40m

Number Of Ingredients 11

2 pounds sweet potatoes, peeled and diced
2 hardboiled eggs, peeled and diced (optional)
1/4 cup diced red onion
1/4 cup thinly sliced green onion + extra for garnish
1/4 cup chopped celery
1/4 teaspoon thyme
1 teaspoon ground paprika + extra for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces plain nonfat Greek yogurt
1/4 cup mayo or vegenaise

Steps:

  • In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don't have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
  • Once the sweet potatoes are done cooking, drain and let cool completely.
  • Meanwhile, begin dicing your onions and celery.
  • In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
  • Add the yogurt and mayo, then mix again until well combined.
  • Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too "mushy."
  • Let chill for 2 hours before serving.
  • Garnish with additional fresh green onion and paprika.

Nutrition Facts : ServingSize 1/2 cup, Calories 300 calories, Sugar 9.6g, Sodium 342.6mg, Fat 9.4g, SaturatedFat 2.1g, Carbohydrate 28.6g, Fiber 3.7g, Protein 19.2g, Cholesterol 136.1mg

SWEET POTATO SALAD



Sweet Potato Salad image

This sweet potato salad is best served cold but can also be enjoyed warm. Perfect side dish to make ahead for holidays like Thanksgiving and Christmas.

Provided by Vanessa @VeganFamilyRecipes.com

Categories     Salad     Side Dish

Time 35m

Number Of Ingredients 10

2 large Sweet Potatoes (peeled and cut into 1 to 1 1/2 inch cubes)
1 tablespoon Olive Oil
1/2 of a teaspoon each of Paprika (Oregano and Cayenne Pepper (optional))
1 Shallot (diced)
2 Scallions/Spring Onions (ends removed and diced)
small bunch of Chives (chopped)
3 tablespoons Red Wine Vinegar
2 teaspoons Olive Oil
1 tablespoon Pure Maple Syrup
Salt and Pepper to taste

Steps:

  • Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
  • Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
  • Remove sweet potatoes from oven and cool at room temperature.
  • Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
  • Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 257 kcal, Carbohydrate 48.8 g, Protein 3.3 g, Fat 6.1 g, SaturatedFat 0.9 g, Fiber 7.7 g, Sugar 5.3 g

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO-WHITE POTATO SALAD



Sweet Potato-White Potato Salad image

Sweet and white potatoes combine in a low fat, tasty alternative to a picnic staple. Adjust the curry and cilantro to your taste, as both can be overpowering.

Provided by Laura B.

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h37m

Yield 6

Number Of Ingredients 11

2 sweet potato, peeled and cut into 3/4-inch cubes
2 potatoes, peeled and cut into 3/4 inch cubes
2 teaspoons distilled white vinegar
¼ cup light mayonnaise
¼ cup light sour cream
2 teaspoons fresh lemon juice
1 teaspoon curry powder, or to taste
salt and ground black pepper to taste
¼ cup chopped green onions
½ cup chopped celery
1 tablespoon chopped fresh cilantro

Steps:

  • Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.
  • To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
  • Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 32.9 g, Cholesterol 3.9 mg, Fat 1.4 g, Fiber 4.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 69.6 mg, Sugar 4.8 g

VEGAN BLACK BEAN AND SWEET POTATO SALAD



Vegan Black Bean and Sweet Potato Salad image

This is a great side dish using fresh ingredients. There are never leftovers!

Provided by chefcs

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
½ teaspoon ground cumin, or more to taste
¼ teaspoon red pepper flakes
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
½ red onion, finely chopped
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
  • Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  • Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g

EILEEN WEINBERG'S SWEET POTATO SALAD



Eileen Weinberg's Sweet Potato Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 sweet potatoes, scrubbed but not peeled
Fine sea salt
Freshly ground pepper to taste
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
3/4 to 1 cup mayonnaise
1 bunch scallions, trimmed and sliced into thin rounds, including most of the green
1 cup sliced celery, cut on the diagonal
1 green pepper, seeded and diced (optional)
4 hard-cooked eggs, peeled and cut into small chunks

Steps:

  • Cut the sweet potatoes in half, crosswise. Put them in a large pan, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently for 15 to 20 minutes, until just tender. Drain, and let rest until cool enough to handle.
  • Peel the potatoes, and cut them into chunks or slices. Salt and pepper lightly. Add lemon juice and zest to 1 cup mayonnaise; mix 3/4 cup with the potatoes. Mix in scallions, celery and optional green pepper.
  • Gently mix in the hard-cooked eggs. Add more mayonnaise if desired. Adjust salt and generous amounts of black pepper. Chill slightly and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 402 milligrams, Sugar 5 grams

JELLIED CUCUMBER, HERB AND LIME SOUP



Jellied Cucumber, Herb And Lime Soup image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 10

1 1/4-ounce envelope unflavored gelatin
1/4 cup cool water
2 cups chicken stock
1 large cucumber, peeled, seeded and coarsely chopped
3 scallions, green and white parts sliced thin
1/3 cup fresh lime juice, or to taste
3 tablespoons chopped fresh dill
2 tablespoons snipped fresh chives
Salt and freshly ground black pepper to taste
Lime slices for garnish

Steps:

  • In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
  • Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
  • Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
  • When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 386 milligrams, Sugar 2 grams

SWEET ASPIC



Sweet Aspic image

Provided by Suzanne Hamlin

Categories     dessert, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

1/2 cup granulated sugar
1/2 cup water
3 sheets of gelatin or 2 teaspoons unflavored powdered gelatin
2 cups blood-orange juice, tangerine juice or grapefruit juice

Steps:

  • Make a simple syrup by mixing the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat, and let cool.
  • Soften the gelatin sheets in enough cold water to cover for about 5 minutes. Squeeze out excess water. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes. In a saucepan, mix the softened gelatin with the juice and sugar syrup. Warm gently, stirring, until the gelatin is dissolved.
  • Transfer to a decorative serving dish or four 1/2-cup molds sprayed with flavorless oil. Or divide mixture among four stemmed glasses.
  • Cover and chill for 4 hours or overnight. If using molds, loosen the jell by running a blunt knife around the edges. Invert onto a plate and serve.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 35 grams

SQUASH AND CIDER SOUP



Squash And Cider Soup image

Provided by Suzanne Hamlin

Categories     easy, lunch, soups and stews, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 8

1 butternut squash, about 1 1/2 pounds
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 clove garlic, peeled and minced
1 cup vegetable or chicken stock
2 cups apple cider, approximately
Fine sea salt to taste
Freshly ground pepper to taste

Steps:

  • With a vegetable peeler, peel the squash from top to bottom. With a large, heavy knife, cut it in half lengthwise. Discard the seeds. Cut the two halves in half lengthwise, and then cut across to make large cubes. There should be about 4 cups.
  • Swirl olive oil in the bottom of a large, heavy pot. Add onion and garlic, and cook slowly until soft, about 5 minutes. Add squash cubes, stock and 1 cup of cider. Cover, and cook over medium heat until the squash is very tender, about 20 minutes.
  • Uncover, remove pot from heat and let rest 10 minutes. In a food processor, puree the mixture, in 2 batches if necessary. Return the mixture to the pot, and whisk in up to 1 cup of the remaining cider, thinning mixture to desired consistency. Season well with salt and pepper. Heat again until very hot, divide into 6 soup bowls and serve. (Soup can be made in advance and frozen, or refrigerated overnight and reheated before serving.)

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 12 grams

AVGOLEMONO



Avgolemono image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer, side dish

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 6

2 eggs, separated
Salt
1/2 teaspoon cornstarch
6 tablespoons lemon juice
1 cup hot chicken stock, reserved from chicken soup Molyvos (see recipe)
Freshly ground white pepper to taste

Steps:

  • In a stainless steel bowl, whip the egg yolks with a pinch of salt.
  • In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
  • Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
  • In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams, TransFat 0 grams

FROSTING AND ICING



Frosting And Icing image

Provided by Suzanne Hamlin

Categories     dessert

Time 30m

Yield 72 cookies

Number Of Ingredients 6

3/8 cup water
1 envelope unflavored gelatin
3/4 cup granulated sugar
3/4 cup confectioners' sugar
1 teaspoon baking powder
1 teaspoon vanilla extract

Steps:

  • In a 2-quart saucepan, combine gelatin with the water. Let stand 5 minutes. Stir in granulated sugar. Place over medium heat,and bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in confectioners' sugar, and beat with a whisk until foamy. Whisk in baking powder and vanilla. Transfer to the large bowl of an electric mixer, and beat at high speed until thick and cool, about 10 minutes. The frosting is bright white, but it can be tinted in small batches with food coloring.
  • Use the icing as soon as it is made. For frosting cookies, spread with a metal spatula; for decorating, use in a pastry bag. Spread out the cookies in one layer to dry completely, about 40 minutes.

SWEET POTATO SALAD



Sweet Potato Salad image

Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold.

Provided by Melissa Erdelac

Categories     Side Dish

Time 45m

Number Of Ingredients 13

2 1/2 - 3 pounds sweet potatoes, (peeled and cubed in 1 inch chunks)
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium apple, (chopped)
1/2 cup chopped pecans
1/3 cup dried cranberries
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon stone ground mustard
1 tablespoon dijon mustard
2 tablespoons chives or green onions, (minced)

Steps:

  • Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
  • Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
  • Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.

Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

SWEDISH YELLOW PEA SOUP



Swedish Yellow Pea Soup image

Provided by Suzanne Hamlin

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 pound dried, whole or split yellow peas (see note)
1 large onion, chopped, 1 1/2 to 2 cups
1 pound fresh bacon, in one piece
1 bunch fresh marjoram or thyme
Hot and sweet or hot mustard, to taste
Fine sea salt to taste
Freshly ground black pepper to taste

Steps:

  • Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
  • Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
  • Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
  • Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
  • Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
  • Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
  • Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams

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