Recipe for September 9, 2007
Sweet potatoes are débuting at the market, heralding the start of the fall season. If you’re not quite ready for hot, out of the oven, sweet potato casseroles you might like to try a sweet potato salad. Good and good for you.
Sweet Potato Salad
- 2 cups cubed cooked sweet potatoes* (2 to 3, depending on their size)
- ½ cup chopped green pepper*
- ½ cup chopped celery
- 3 green onions, sliced thin
- ½ cup chopped walnuts
2 tablespoons mayonnaise
¼ cup plain yogurt
Zest and juice of 1 lemon (about 3 tablespoons)
¼ teaspoon salt
To prepare the sweet potatoes:
Preheat the oven to 350˚. Pierce the potatoes in several places with a fork. Place them in a single layer in the oven (it’s a good idea to put a sheet of foil on the rack below them, to catch any drips) and roast until tender, about 1 hour. Remove from the oven and when cool enough to handle, cut each potato into cubes.
Place cubed, cooked sweet potatoes, green peppers, celery, green onions and walnuts in a small salad bowl.
Stir together mayonnaise, yogurt, lemon zest and juice and salt. Combine with the sweet potato mixture and adjust the salt and lemon juice to taste.
Makes 3 cups, to serve 4.
*Available at the Old Cheney Road Farmers’ Market