Sweet, Sweet Potato Salad

Sweet potatoes are pretty popular around this house. I think it is probably our favorite root vegetable. They are filled with all kinds of nutritional goodies and are versatile in ways of preparation. This recipe is one I've adapted from one of my favorite cookbooks, Moosewood Restaurant Cooks at Home. It's healthy and surprisingly filling. A true gem, in my mind.

Serves: 

2 main course meals; 4 side salad portions

Source: 

A variation of Moosewood Restaurant Cooks at Home recipe

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2 inch cubes, which works out to be about 3-3 1/2 cups total
• 1 1/2 Tbsp cider vinegar
• 1 1/2 Tbsp Dijon mustard
• 1 Tbsp honey
• 1/8 cup olive oil
• 1 red bell pepper, diced
• ground black pepper to taste
• 2 Tbsp chopped, fresh parsley
• 2 green onions, sliced
• Fresh spinach or salad greens
• Lowfat ricotta cheese (optional)

Cooking:

1. Steam your sweet potatoes for about 6 or 7 minutes. Watch them very carefully, as you want them to be soft, but NOT MUSHY. 
2. While your potatoes are cooking, whisk the vinegar, mustard and honey together. Slowly add the oil, whisking while you do, so that the oil emulsifies.
3. Remove the sweet potatoes from the steamer and allow to cool for a couple of minutes, then stir them in with the dressing and red pepper. Allow to cool an additional 5 minutes
4. Add the parsley and green onion, gently stirring, along with the pepper to taste. 
5. Scoop some of the sweet potato salad on a bed of spinach or greens and add a couple of spoonfuls of lowfat ricotta cheese.
6. Enjoy!

No notes or variations on this one. It is delicious, nutritious, and filling all at the same time. I will say that if at all possible, use organic sweet potatoes, the color and flavor are just so much better. If you don't believe me, go to the store, buy a non-organic sweet potato and an organic one, cut them open and compare them side by side, you'll be able to see the difference, I promise. Give this recipe a try, you'll love it!

-Carly