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Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Our next door neighbor gave us a 2 big bags of fresh sweet potatoes. We really love them, but we can only eat so many. So, I’m trying to find different ways to use them. 

I was a bit skeptical when I came across this one, but hubby said it sounded good.  I gave it a try last night. It’s really good. You’ll have to give this one a try, too.

Sweet Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 2 pounds sweet potatoes, peeled and diced
  • 2 hardboiled eggs, peeled and diced (optional)
  • ¼ cup diced red onion
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped celery
  • ¼ teaspoon thyme
  • 1 teaspoon ground paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 ounces plain nonfat Greek yogurt
  • ¼ cup mayo
Instructions
  1. In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes).
  2. Once the sweet potatoes are done cooking, drain and let cool completely.
  3. Meanwhile, begin dicing your onions and celery.
  4. In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
  5. Add the yogurt and mayo, then mix again until well combined.
  6. Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
  7. Let chill for 2 hours before serving.

 
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