Sweet Potato Salad
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SERVES 12
6-8 large sweet potatoes, peeled and cut
into cubes
3 tablespoons oil of choice
2 green peppers, chopped
4-6 stalks celery, chopped
1½ cups diced carrots
½ cup diced black olives (Kalamata olives,
if available)
1½ tablespoons fresh dill, chopped
1½ tablespoons parsley
1 cup mayonnaise
½ cup apple cider vinegar
½ teaspoon salt
1½ teaspoons pepper
1 teaspoon onion powder
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Preheat oven to 350 degrees. Spread sweet potatoes on a large greased cookie sheet and drzzle with oil. Place in preheated oven and bake for approximately 30 minutes until tender. Test potatoes with a fork to make sure that they are soft and cooked through. Remove from oven and place on a rack to cool.
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Mix remaining ingredients in a large mixing bowl. Stir in cooled sweet potatoes.
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Season to taste and add more mayonnaise, if needed.
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Place salad in the refrigerator for approximately 45 minutes. Serve chilled.
TIP For sweetest flavor, use garnet yams.
Each serving contains 183 calories, 11g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 357mg sodium, 21g carbohydrate, 3g fiber, 2g protein.
Recipe by Sue Spector, owner of Nature’s Grocer in Vernon, Connecticut. Used with permission.
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