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Sweet potato salad

s
sueatmo Mar 17, 2012 08:42 AM

I can eat a portion of sweet potato more easily than white potato. Does anyone make a sweet potato salad? I'd love to hear what you use to make it really good.

  1. a
    alwayshungrygal Mar 20, 2012 01:32 PM

    Just had one at lunch today. Roasted sweet potatoes, red peppers, citrus and green onions. It was really good.

    1. Manybears Mar 20, 2012 11:11 AM

      My version is a little sweet, almost a dessert really, but I love it... roasted sweet potato, dried cranberries, chopped rosemary, chevre, pepitas, black pepper, and an olive oil and maple syrup (just a tiny bit) dressing.

      3 Replies
      1. re: Manybears
        HillJ Mar 20, 2012 11:27 AM

        Manybears do you serve that combo warm, room temp? Is the dressing warmed? I like the combination of flavors but I can't imagine eating it cold.

        Generally speaking I don't enjoy sweet potatoes cold and when I was reading though the earlier potato salad thread there was a definite difference btwn cold and warm potato salad preference (hence the ingredient list).

        Does anyone enjoy cold sweet potato salad? If so, how do you prepare one.

        1. re: HillJ
          Manybears Mar 20, 2012 11:39 AM

          I usually eat it at room temperature where the flavours are a bit better but I have done cold and it's still ok (leftovers right from the fridge). I kind of like cold roasted sweet potatoes though!

          1. re: Manybears
            HillJ Mar 20, 2012 11:47 AM

            I'm going to give your recommendation a try. Room temp for me but I really liked the compliment of flavors and light dressing suggested. Thanks!

      2. goodhealthgourmet Mar 20, 2012 10:05 AM

        just saw this and thought it might be of interest:
        http://projects.washingtonpost.com/re...

        the photo looks a little blah, but the recipe sounds good!

        1 Reply
        1. re: goodhealthgourmet
          HillJ Mar 20, 2012 11:30 AM

          I'm a real purist with it comes to lentils. I enjoy them hot/cold, but alone (maybe a touch of fresh herb or a tiny amt. of green onion) and when it comes to sweet potatoes won't eat them without some other add-ins....so this recipe hit me as an interesting way to combine my two peeves.

        2. s
          sr44 Mar 19, 2012 05:57 PM

          This is terrific: http://www.nytimes.com/2009/09/30/din...

          and very good for potlucks.

          1. k
            katecm Mar 19, 2012 09:35 AM

            With caramelized onions and bacon pieces, then a light tahini dressing. It's lovely.

            1. HillJ Mar 19, 2012 05:16 AM

              I've only had sweet potato salad where the potatoes were roasted not boiled ahead and then tossed with a mix of sauteed veggies (green beans, red peppers) and served with a warm dressing. sueatmo, are you looking for a cold sweet potato salad?

              2 Replies
              1. re: HillJ
                s
                sueatmo Mar 19, 2012 03:02 PM

                I guess I am looking for ideas. I could visualize sweet potatoes tossed with sauteed greens when I read your post. (I know you were talking about different veggies.) I tried a sweet potato salad last week, and it was superb. I would like to experiment further. I thought perhaps others were doing same.

                1. re: sueatmo
                  HillJ Mar 19, 2012 05:34 PM

                  Please share the outstanding sweet potato salad you enjoy recently. I can't' say that I've had much experience eating various sweet potato salads.

              2. goodhealthgourmet Mar 18, 2012 05:54 PM

                two words: bacon vinaigrette.

                5 Replies
                1. re: goodhealthgourmet
                  s
                  sueatmo Mar 18, 2012 07:17 PM

                  Well, that just sounds wonderful.

                  1. re: goodhealthgourmet
                    HillJ Mar 19, 2012 05:14 AM

                    Are the sweet potatoes roasted or boiled, ghg?

                    1. re: HillJ
                      goodhealthgourmet Mar 19, 2012 06:57 AM

                      roasted, or even better, grilled.

                      render diced bacon in olive oil, remove the bacon to drain, and saute thinly sliced shallots or red onion in the bacony oil until golden*, adding minced fresh thyme toward the end. whisk in dijon mustard, balsamic, apple cider or sherry vinegar (balsamic or cider if you like it a bit sweeter), and salt & pepper to make the vinaigrette. toss potatoes in the vinaigrette along with the reserved bacon, and garnish with minced fresh flat-leaf parsley.

                      *alternatively you can roast or grill the onions along with the potatoes.

                      1. re: goodhealthgourmet
                        westernmeadowlark Mar 20, 2012 11:58 AM

                        about how much vinegar and bacon would you estimate you use there? sounds delicious :)

                        1. re: westernmeadowlark
                          goodhealthgourmet Mar 20, 2012 12:24 PM

                          i had a feeling someone would ask me that, and i usually just wing it and go by taste! if i had to guesstimate, i'd say i probably use a scant ounce (or a good slice) of bacon per Tbsp of vinegar. and i like to keep the flavor of the vinaigrette pretty sharp/assertive for this, so the end ratio of fat:vinegar is close to 1:1, with a healthy dose of mustard.

                  2. ipsedixit Mar 17, 2012 09:45 PM

                    I use half and half sweet potatoes and Japanese yams.

                    2 Replies
                    1. re: ipsedixit
                      s
                      sueatmo Mar 18, 2012 05:38 PM

                      The Japanese yams are yellow, no? I've eaten them as Japanese sweet potatoes, and I loved them. There are so many varieties of sw. potatoes, but I have access to maybe 2 sorts, sometimes 3 most of the time.

                      1. re: sueatmo
                        ipsedixit Mar 18, 2012 08:37 PM

                        Yes, Japanese yams are yellow-ish.

                    2. jenscats5 Mar 17, 2012 03:54 PM

                      I haven't tried this, but I want to make as it looks very good!! I would probably use all sweet potato myself....

                      http://glutenfreegoddess.blogspot.com...

                      1. gingershelley Mar 17, 2012 11:28 AM

                        I make a potato salad with 1/2 sweet, 1/2 yukon golds, add chopped red onion, raisins (plumped in some rum or water if you like), then dressed with a mix of major greys chutney, a little sherry vinegar and mayo; Delish!

                        1. meatn3 Mar 17, 2012 10:00 AM

                          black beans, cilantro, green onions, just enough mayo to bind, srichacha to taste. Those crispy fried onions (used for the iconic green bean casserole) are a tasty garnish.

                          Sometimes I add leftover salmon to the salad.

                          1. m
                            Madrid Mar 17, 2012 09:33 AM

                            andouille sausage, green onions, fresh herbs, fresh OJ, chipotle peppers, roasted red peppers...

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