We have a lot of sweet potatoes in our house. I mean…a LOT. Dave is not crazy about sweet potatoes, but we’ve been getting them almost every week in our CSA basket. I love sweet potatoes, but I’m only one woman! Those orange spuds have been piling up in the produce bin on our counter.
On Sunday we were heading to a cookout, and I decided that this was my chance to make a dent in the sweet potato stash. As you guys have probably noticed, I can’t really leave a recipe alone, but I hardly changed this one at all! Here’s my version, ever so slightly adapted from the Sweet & Savory Sweet Potato Salad over at VegWeb.
Sweet and Sour Sweet Potato Salad
4c diced sweet potatoes (1″ cubes work well)
1/4c spicy wasabi mustard (if you can’t find wasabi mustard, regular spicy mustard will do the trick)
1/4c pickle juice
6T minced red onion
1/2c minced celery
1/3c nutritional yeast
smoked salt, to taste
In a large pot, boil the sweet potatoes until they’re tender, about 10-15 minutes.
Drain the sweet potatoes well, and when they’re cool enough to handle, toss them with the rest of the ingredients. Chill really well before serving.
This was a hit with my omnivore friends, and even Dave said he liked it! My sized up version of the VegWeb recipe made enough to serve about eight hungry people as a side dish.
Do you guys have any other sweet potato recipe ideas for folks who don’t love sweet potatoes? The salad used a bunch of them, but I’ve still got a few left. I might just end up making another batch of sweet potato muffins, though I’d love to try something new if you guys have ideas!