Sweet Potato Paste Salad Food

LOADED POTATO PASTA SALAD

Steps:

• Equipment: Large mixing bowl, Small bowl, whisk.
• Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl.
• Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine.
• In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.

BROCCOLI & SWEET POTATO SALAD

Steps:

• Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

THE BEST SWEET POTATO POTATO SALAD

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 PASTE (SALAD)

Steps:

• Mash sweet potatoes.
• Add other ingredients.
• Season to taste with salt.
• Chill.

SWEET PASTA SALAD

Steps:

• Prepare pasta according to package instructions.
• Mix sauce together.
• Rinse pasta in cold water.
• Transfer to a medium large bowl.
• Add sauce and vegetables.
• Toss and refrigerate 2 hours before serving.

CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)

Steps:

• Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
• Drain potatoes and puree in a food processor or blender.
• Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
• Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
• Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
• Remove from heat and add the egg yolks and mix well.
• Return to low heat for 2 to 3 minutes stirring constantly.
• Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it's optional.
• Allow the paste to cool at room temperature for about 10 to 15 minutes.
• Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
• Sprinkle with cinnamon and serve cold.