SALAD WITH SWEET POTATO RECIPE RECIPES

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HEALTHY SWEET POTATO SALAD RECIPE | TRISHA YEARWOOD | FOO…



Healthy Sweet Potato Salad Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

4 large sweet potatoes 
1/2 cup mayonnaise 
1/2 cup plain Greek yogurt 
1/2 cup diced scallions (about 6) 
1 red pepper, finely diced 
2 tablespoons minced fresh chives
2 teaspoons orange zest 
2 teaspoons apple cider vinegar 
1/2 teaspoon hot sauce, such as Tabasco 
Salt and pepper

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



Best Sweet Potato Salad Recipe - How To Make ... - Delish image

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

3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

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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