As promised this morning, this afternoon I’m going to share my recipe for sweet potato salad with you guys.
Like I mentioned earlier, I loved the regular potato salad I made on Sunday so much, that I had to make a version for my favorite starch – the sweet potato.
Before I even googled “sweet potato salad" I had the ingredients in my mind. Good thing, because what I found with my search was no where near what I was thinking. I trusted my instincts and went with what I thought sweet potato salad should entail, and I’m glad I did!
Sweet Potato Salad
Time: 20 minutes
2 medium sweet potatoes
3/4 c. Greek yogurt
1/4 c. almond butter (peanut butter would probably work too)
2 tbsp. maple syrup
2-3 tbsp. pecan pieces
1 tsp. cinnamon
1/4 tsp. sea salt
Boil the potatoes until tender. Drain the water and cool to at least room temperature. Chop into 1 inch pieces – the skin will likely come off in the process, which is fine – and set aside in a large bowl. Meanwhile, start on your sauce by stirring the remaining ingredients in a separate bowl until smooth. Add the sauce to the potatoes and toss to coat. Put the potato salad in the refrigerator until chilled and ready to eat.
Mmmm. I had another helping with lunch today! I forsee a lot more sweet potato salad this summer
What’s your favorite version of potato salad?
My mom used to get the mustard kind from Kroger, and that’s always been my #1 favorite. Unfortunately, Shane hates mustard. However, we both loved this one! Either way, I love my potato salad to have some crunch to it.