This idea came to me a while back: If you can have a potato salad then why not a sweet potato salad? I started with no preconceived notions about what should go into it. It certainly didn’t have to be the same as regular potato salad. This is what I came up with. It was a hit the first time and has been a hit several times since then. You may want to experiment with other ingredients.Sweet Potato Salad - Not Your Mother's Potato Salad! #WhatsCookingWithBarbara Click To Tweet
Sweet Potato Salad
- 2 - 2½ pounds Sweet Potatoes
- 2-3 Small Jalapeños
- ½ cup toasted pecans
- 1 bunch green onions
- ¼ tsp dill weed
- Juice of 2 limes
- ¼ cup Olive Oil
Wash sweet potatoes and place in a large pot. Cover with water.
Cook sweet potatoes for 45-60 minutes. You want them slightly firm, not too soft.
Chop green onions.
Slice jalapeños in half lengthwise. Remove some or all seeds, depending on how spicy you want your salad. Then, cut them into small pieces.
Juice the limes.
Mix together the olive oil, lime juice and dill weed.
Rinse sweet potatoes under cool water. Peel and cut into 1 inch cubes.
Put sweet potatoes, jalapeños, pecans, and green onions in a large bowl.
Pour oil & lime juice mixture over ingredients in bowl.
Refrigerate for at least 1 hour so that the flavors have plenty of time to mingle.
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