If you think that sweet potatoes are only for Thanksgiving, you are not one of the most versatile of natural foods! Try this simple, delicious recipes and you will think to change yours. Sweet potatoes are packed full of minerals with vitamins, and are such a beautiful color they dress up any table or party buffet. Sweet potato salad ordinary make a refreshing, healthy change from potato salad. The sweet potato bisque is so good that it bound to thea favorite of the family.
Sweet Potato-Cranberry Salad
2 pounds sweet potatoes, sliced in 1 / 2 "
1 small red onion, chopped
1 cup chopped celery
1 / 2 cup dried cranberries
1 tablespoon Dijon-style mustard
2 tablespoons mango chutney
1 / 2 cup plain or vanilla yogurt
1 tablespoon cider vinegar, or taste
Steam the sweet potatoes until just tender, about 15-20 minutes. Once theyare done, rinse with cold water to a boil and drain stop.
Meanwhile, combine to give the other ingredients in a bowl. When the sweet potatoes are ready, mix them in. Chill until serving.
6-8 servings
Sweet Potato Salad with Pineapple
2 large sweet potatoes, peeled and in 1 / 4 "- 1 / 2" cubes
2 stalks celery, diced
1 red bell pepper, diced
1 bunch green onions, sliced
1 cup fresh orCanned pineapple, cut in 1 / 2 "tidbits
1 cup cooked, cooled barley
1 cup yogurt or fat-free mayonnaise
1 / 4 cup bottled mango chutney (optional)
1 / 4 cup chopped fresh mint or parsley leaves (optional)
Cook the sweet potato cubes until just tender, either steam them in a steamer for 8-10 minutes, or cook them in a pot of boiling water for about 5 minutes. rinse under cold water to stop cooking, drain.
Combine the sweetPotato cubes with remaining ingredients. Serve at room temperature or chilled.
4-6
Sweet Potato Bisque
1 onion, chopped
2 stalks celery, chopped
3 pounds sweet potatoes, peeled and diced
8 cups of broth
1 tablespoon mild curry powder
2 teaspoons thyme
1 teaspoon freshly ground black or white pepper
Pinch of cayenne pepper, to taste
1 / 4 cup brandy (optional)
2 cups coconut milk or lightSoy milk
Combine the onion, celery, sweet potatoes, broth, curry and pepper in a large pot. Bring to a boil, reduce heat and let simmer, 30-40 minutes, or until potatoes are soft. Remove with a slotted spoon to remove about 2 cups of vegetables and set aside. Puree the remaining soup with a hand blender until it is quite smooth. Return the vegetables to the pot, stir in the brandy and coconut or soy milk, and heat through.
6-8 servings
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