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another sweet tater recipe, saw this in a magazine yesterday, will try it and report back,
- Thread starter nan
- Start date
Here is another I made this summer, looking for a way to use leftover SP's, just had pumpkin pie---
http://www.recipezaar.com/89522
http://www.recipezaar.com/89522
desertjean
Well-known member
Here's one we enjoy: Sweet Potato Salad
SWEET POTATO SALAD
1/2 c. red wine vinegar
2 tbsp. sesame oil
1 tbsp. honey
2 tsp. light soy sauce
1 tsp. grated fresh ginger
Pinch of cayenne pepper
1 lb. sweet potatoes, peeled and cut into pieces 1/4 x 1/4 x 2 inches
small “finger” of ginger, peeled and finely julienned
1/4 c. green onions, thinly sliced (more if you prefer)
1/2 small red pepper, julienned
1. Whisk vinegar, oil, honey, soy sauce, grated ginger and cayenne pepper in a small bowl, chill for an hour.
2. Steam the sweet potatoes and julienned ginger over salted boiling water until tender when pierced with a knife, about 6 to 8 minutes. Be careful not to over-cook. Immediately immerse in ice water to stop the cooking, then blot dry.
3. In a medium size bowl, toss the sweet potatoes with the green onions and red bell pepper, add the dressing, toss and chill for at least one hour before serving. Yield: 4 servings.
SWEET POTATO SALAD
1/2 c. red wine vinegar
2 tbsp. sesame oil
1 tbsp. honey
2 tsp. light soy sauce
1 tsp. grated fresh ginger
Pinch of cayenne pepper
1 lb. sweet potatoes, peeled and cut into pieces 1/4 x 1/4 x 2 inches
small “finger” of ginger, peeled and finely julienned
1/4 c. green onions, thinly sliced (more if you prefer)
1/2 small red pepper, julienned
1. Whisk vinegar, oil, honey, soy sauce, grated ginger and cayenne pepper in a small bowl, chill for an hour.
2. Steam the sweet potatoes and julienned ginger over salted boiling water until tender when pierced with a knife, about 6 to 8 minutes. Be careful not to over-cook. Immediately immerse in ice water to stop the cooking, then blot dry.
3. In a medium size bowl, toss the sweet potatoes with the green onions and red bell pepper, add the dressing, toss and chill for at least one hour before serving. Yield: 4 servings.
Glad you asked, no I didn't, had a couple of dudes with nut allergies--but,
did use almond extract--it has no nut products??
It is a very nice cake, great texture.
Getting funny though, all of a sudden I have all these sweet potatoes recipes (for leftovers) and most of the time they finish them off.
They love the biscuits, had them with the Carolina BarBQ pork.
Favorite way is just baked, with fries right behind.
Going to try the one from BH&G tomorrow. Still looking for a way for them to be crisp?
Oh, our book is on the way!!
later,
Nan
did use almond extract--it has no nut products??
It is a very nice cake, great texture.
Getting funny though, all of a sudden I have all these sweet potatoes recipes (for leftovers) and most of the time they finish them off.
They love the biscuits, had them with the Carolina BarBQ pork.
Favorite way is just baked, with fries right behind.
Going to try the one from BH&G tomorrow. Still looking for a way for them to be crisp?
Oh, our book is on the way!!
later,
Nan