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!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!