Savory Sweet Potato Salad Recipes

SAVORY SWEET POTATO SALAD

Savory Sweet Potato Salad image

Give any meal a special twist with this creamy, distinctive make-ahead salad. It's especially good along-side ham.--Marlen Schott, Devine, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

3 pounds sweet potato, cooked, peeled and cubed
1 cup chopped sweet red pepper
1/2 cup chopped onion
1-1/4 cups mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

In a large bowl, combine potatoes, red pepper and onion. In a small bowl, blend mayonnaise, salt, pepper and hot pepper sauce. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

SWEET-AND-SAVORY KALE SALAD

Sweet-and-Savory Kale Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes, peeled, halved and cut into 1/3-inch half-moons
One 14-ounce bag frozen pearl onions, thawed and well drained
3 tablespoon olive oil
Kosher salt
1 Honeycrisp or Fuji apple, cut into 1/4-inch half-moons
Half 5-ounce container baby kale
1/4 cup pomegranate seeds

Steps:

Preheat the oven to 425 degrees F.
For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
Sprinkle the salad with the pomegranate seeds before serving.

SAVORY SWEET POTATO CASSEROLE

Savory Sweet Potato Casserole image

Delicious and vegetarian savory sweet potato casserole.

Provided by Cynthia_033

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes, peeled and thinly sliced
2 cups chopped cooked broccoli
1 ½ cups shredded Cheddar cheese, divided
3 tablespoons salted butter
¼ cup all-purpose flour
1 tablespoon chopped fresh thyme
2 cups hot milk
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 27.3 g, Cholesterol 58 mg, Fat 19.1 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 12 g, Sodium 351.3 mg, Sugar 7.9 g

SAVORY SPANISH POTATO SALAD

Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

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