HEALTHY SWEET POTATO SALAD RECIPE | TRISHA YEARWOOD | FOO…
Provided by Trisha Yearwood
Categories side-dish
Total Time 25 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210 calorie, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 8 milligrams, SodiumContent 282 milligrams, CarbohydrateContent 21 grams, FiberContent 4 grams, ProteinContent 3 grams, SugarContent 7 grams
BEST SWEET POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH
We love this salad warm, straight from the oven. But it's also very good at room temperature one (two or three) days later.
Provided by Lauren Miyashiro
Categories gluten-free nut-free vegetarian Summer weeknight meals side dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
- Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
- Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
- Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
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