SWEET POTATO SALAD
Steps:
- Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
- While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
ROASTED SWEET POTATO AND CELERY SALAD
Discover a twist on a classic with Roasted Sweet Potato and Celery Salad. This celery salad with sweet potatoes includes pecans for a fascinating texture.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Toss potatoes with 3 Tbsp. dressing; spread into foil-lined rimmed baking sheet.
- Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
- Mix mayonnaise and remaining dressing in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
HEALTHY LIVING ROASTED SWEET POTATO SALAD
It's everything you love about potato salad but with a sweet spin-from sweet potatoes, of course! The dressing and walnuts give it a unique flavor too.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Toss potatoes with 3 Tbsp. dressing; spread onto foil-covered rimmed baking sheet.
- Bake 25 to 30 min. or until tender, stirring after 15 min. Cool completely.
- Mix mayo and remaining dressing until blended. Combine potatoes, celery, onions and nuts in large bowl. Add mayo mixture; mix lightly.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
SWEET POTATO SALAD
Make and share this Sweet Potato Salad recipe from Food.com.
Provided by Kathy in Fla
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
- Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
- Bake at 400°F for 25 minutes or just until tender. Let cool slightly.
- Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
- Add potatoes, and toss gently to coat.
- Sprinkle with crumbled bacon, if desired; garnish, if desired.
- Serve warm or chilled.
Nutrition Facts : Calories 284.6, Fat 3.7, SaturatedFat 0.5, Sodium 629, Carbohydrate 59.6, Fiber 7.8, Sugar 21.2, Protein 4.2
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- Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
- While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
- Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
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