SWEET POTATO SALAD
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
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
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
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
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 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
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
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
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
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
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
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 10
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
Provided by Suzanne Hamlin
Categories dessert, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
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
Provided by Suzanne Hamlin
Categories easy, lunch, soups and stews, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 8
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
Provided by Suzanne Hamlin
Categories soups and stews, appetizer, side dish
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 6
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
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 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
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
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
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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