Sweet Potato Salad Slatit Batata Helwa Food

SWEET POTATO SALAD

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing and mustard until blended. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled.

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!

SWEET POTATO SALAD

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.

SWEET POTATO POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
• Combine the potatoes, eggs, celery and onion.
• Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN

Steps:

• Saute onions in 2 tbsp of oil until golden.
• Add the cubed sweet potato to the pan and just barely cover it with a little water.
• Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
• Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
• Let cool to room temperature.
• Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
• Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

SWEET POTATO SALAD

Steps:

• Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
• In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

SWEET POTATO SALAD (SLATIT BATATA HELWA)

Steps:

• Boil the sweet potatoes in just enough water to cover.
• Stir in the ginger, cinnamon, harissa, lemon, honey and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart.
• The sauce should be thick, almost syrup-like.
• If it isn't, lift out the potatoes and boil the sauce until it is thicker.
• When the sauce is done, mix in the coriander, olives and capers.
• Cool and serve as an appetizer.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.