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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Savory Sweet Potato Salad Recipe

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This recipe for Savory Sweet Potato Salad is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Lb. sweet potatoes
1 T fresh thyme
1 T fresh dill, chopped
1 tsp kosher salt
½ tsp paprika (plus ¼ tsp for garnish
½ (medium) lemon, squeezed
1 C mayonnaise
¼ C green onions, thinly sliced (white part)
2 T green onions, green part for garnish
½ medium red onion, diced
4 T REAL Bacon Bits, plus ½ T for garnish
Directions:
Directions:
Prepare sweet potatoes:
Rinse and scrub, then peel.
Cut each into cubes, place in a large pot.
Add enough water to cover the sweet potatoes.
Bring water to a boil.
Boil the sweet potatoes 5-10 minutes (until "fork tender"). Do not overcook.
Drain and cool (30-60 minutes).

Chop herbs and onions.
In a medium bowl, mix mayonnaise, thyme, dill, salt, ½ tsp paprika, lemon juice, ¼ cu green onion, red onion, and 4 T bacon bits.
Stir until well mixed.
Cover and keep refrigerated until sweet potatoes are cooled.

Place potatoes in a large bowl along with half of the mayo mixture. Stir carefully with a spoon to coat. Do not over-mix as this will cause the sweet potatoes to break up and become "mushy". Add more of the mayo mixture as desired.

Let the sweet potato salad chill, covered, in the refrigerator for at least an hour, or overnight.

To serve, gently stir and garnish with the additional green onion, paprika and bacon.

 

 

 

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