SPICY SMOKED SWEET POTATO SALAD
Steps:
- For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
- For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
- Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.
SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING
Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
SPICY SWEET POTATO SALAD
It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
Provided by Patty Hern
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time P1DT50m
Yield 8
Number Of Ingredients 12
Steps:
- Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
- Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
- Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 32.3 g, Cholesterol 10.4 mg, Fat 22.1 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 757.1 mg, Sugar 4 g
SWEET POTATO SALAD WITH SPICY PEANUT DRESSING
Steps:
- Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.
- Add enough water to a large saucepan to reach a depth of 1/2 inch. Bring to a boil; add the sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.
- Sprinkle the salad with peanuts and serve.
- DO AHEAD
- The DRESSING can be made 4 hours ahead. Cover and refrigerate.
SWEET SAVORY AND SPICY POTATO SALAD
My friend Tricia made this for a cookout and I fell in love! It is the only potato salad I will make from now on. My husband never eats potato sald. He says "If there is meat around, why waste the time on side dishes?" He ate two HUGE servings of this......it is THAT good! If you cannot find candied jalapenos, just use one small fresh jalapeno (seeded and minced) and a tablespoon of sugar....it is just as good. We love curry, so we add more curry powder. Taste it and customize it to your taste! The long prep time is the passive time needed to chill the potatoes.
Provided by LizP5885
Categories Yam/Sweet Potato
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
- Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours.
- Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
- Cut red potatoes into fourths. Place all potatoes into a large bowl.
- Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
- Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve.
- __________________.
Nutrition Facts : Calories 176.3, Fat 6.6, SaturatedFat 2.1, Cholesterol 8.1, Sodium 575.3, Carbohydrate 27.6, Fiber 2.9, Sugar 3.6, Protein 2.9
SPICY SWEET POTATO AND QUINOA SALAD
Steps:
- Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.
FILIPINO SPICY SWEET POTATO SHOOTS, TOMATO, ONION SALAD
This is just my version of the sweet potato shoots (talbos ng kamote) salad that is usually paired with rice and fried fish or pork.
Provided by chef1aB
Categories Vegetable
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper. Toss together. Allow it to marinate for 5-10 minutes.
- Combine the tomato and onion mixture with the blanched sweet potato shoots. Toss together. Adjust salt & seasoning to taste.
- Drizzle with oil.
- Serve with white rice and fried fish or pork.
Nutrition Facts : Calories 106.7, Fat 0.2, Sodium 232.1, Carbohydrate 25.4, Fiber 4, Sugar 5.7, Protein 2.3
TANDOORI TILAPIA WITH SPICY SWEET POTATO MASH & TOMATO SALAD
This Indian-influenced grilled fish supper packs in all of your five-a-day in one mildly spiced, light dish
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Coat the tilapia fillets with the tandoori paste and set aside. Put the sweet potatoes, carrots and garlic in a large pan of salted water. Bring to the boil and cook for 10 mins or until tender. Drain well, then allow to steam-dry for a few mins. Add the chilli to the pan and mash everything together with some seasoning. Cover and keep warm.
- Heat the grill to high. Grill the tilapia for 8-10 mins or until cooked through. Meanwhile, mix the salad ingredients together and serve alongside the tilapia and mash.
Nutrition Facts : Calories 391 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.73 milligram of sodium
SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING
Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preparation Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
SPICY SWEET POTATO SALAD
Number Of Ingredients 1
Steps:
- For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl. For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Spread seasoned sweet potato on foil lined baking sheet, spread evenly on sheet, roast at 325 Deg. 15 min. and remove, cool. Place back in bowl after cooled completely. Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.
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