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COPYRIGHT © 2020 JULIE BROWNING  •  ALL RIGHTS RESERVED  •  DISCLAIMER

Sweet Potato Salad

This salad is a favorite of ours during the summer. It makes a change from regular potato salad. There are quite a few ingredients but it is so worth it. I usually make a big batch so we have it for a couple of days.  It goes well with a number of meals. We usually have it with quiche or omelettes.  Remember to make it ahead of time so it has time to chill.




INGREDIENTS: Dressing- 1/3 cup of olive oil 2-3 tbsp pure Maple syrup 3 Tbsp Orange juice 3 Tbsp Balsamic vinegar 1 tbsp lemon juice 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg


Salad- 2-3 large sweet potatoes (the ones with the red skins) 1 cup of chopped green onions 1 diced apple 2 -3 sticks of chopped celery 1 cup of chopped parsley 1 cup of toasted pecans, chopped 1/2 cup of golden raisins 1/2 cup of brown raisins


METHOD: To make the dressing simply mix all the ingredients together.  I mix them in a mason / jam jar and give it a good shake.

For the salad; peel and cube the sweet potatoes and steam for 10 minutes until they are just tender. Don’t overcook or they will go to mush.  Let the potatoes cool. In a large bowl add the diced apple and mix with a little lemon juice. This will prevent it from turning brown. Add all the salad ingredients together and pour the dressing over. Serve at room temperature or chilled.



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