Hot Sweet Potato Salad Recipes

SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
• Combine dressing ingredients in a large bowl and mix well.
• Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

WARM SWEET POTATO SALAD

Steps:

• Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

SWEET POTATO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
• When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.

HOT SWEET POTATO SALAD

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with sugar, oil, salt, and red pepper flakes.
• Roast 25-30 minutes.
• While potatoes are roasting, saute bacon in a skillet over medium heat until crisp.
• Pour off fat, leaving bacon in pan.
• Add onions and saute 3 minutes.
• Add jelly and vinegar, stirring until jelly melts.
• Remove sweet potatoes from oven and put in large bowl.
• Add bacon mixture, pecans, lime juice, and scallions to potatoes and toss.
• Season with salt.

SWEET POTATO POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
• Combine the potatoes, eggs, celery and onion.
• Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.