Tuesday, July 26, 2011

Cold Sweet Potato Salad

I love sweet potatoes. I LOVE them. more than pumpkin, more than butternut squash, more than most other vegetables I believe. I recently discovered that unfortunately, sweet potatoes are not much better for you than regular potatoes, particularly once peeled...but they are still a bit better and they taste amazing. I think orange veggies in general are my top choice, but these delectable yammy things are definitely the best.

Since it has been super hot recently, I have been looking for ways to prepare things with minimal oven/stove usage. Hence, cold soups, salads, slaws, etc. In my journey to Australia one of the actually good things the cafeteria served (on rare occasions) was a cold sweet potato salad. Fairly simple in ingredients, i never procured a specific recipe, but I ate it enough to make some educated guesses as to the ingredients, and looking online for other sweet potato salad recipes I was able to come up with a cold salad that satisfied my tastebuds to the max.

Here is the recipe, I hope it is as enjoyable to others as it was for me! One note, I am picky and for me the consistency of the sweet potato needs to be good: baked enough that it is not crunchy, but also not mushy either, to really set of this dish well. But if that doesn't matter to you, it really doesn't effect the flavor in the slightest.

Cold Sweet Potato Salad


3 med. or lg. Sweet Potatoes
4 c. Baby Arugula
2 Tbsp Rosemary
2 tsp Parsley
1 Roasted Red Pepper, chopped
2 Tbsp Olive Oil
¼ of a lg. Red Onion (about ½ cup chopped)
2 Tbsp of the Roasted Red Pepper Juice (if it came from a jar) or 2 extra Tbsp Olive Oil
3 Tbsp Lime Juice or Lemon Juice
Salt and Pepper to taste


-          Preheat oven to 400 F, cube the sweet potatoes in 1 inch pieces, place on greased baking sheet and bake for 30 minutes or so, until softened and not crunchy, but not mushable either (should still hold their shape when forked). Allow to cool
       Mix the Arugula, Rosemary, Red Pepper, Olive Oil, and Onion in a large bowl

-          Add the Sweet Potato, remaining Olive Oil/Red Pepper juice, Lime/Lemon Juice, Salt and Pepper. Mix well

-          Refrigerate until ready to serve!


-          Might also be good with a tad of mint instead of the Parsley.

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