I don't care for sweet potatoes but..........

[Monique1]

this recipe won me over.

http://kalynskitchen.blogspot.com/2010/06/recipe-for-grilled-sweet-potato-salad.html

[hippywife]

1. I thought that looked really, really good

when I saw it the other day, too. :D

I don't know if you're like me and grew up only eating sweet potatoes candied at Thanksgiving, but you might want to give them a try just baked in their skins and eaten with butter and a little sea or kosher salt. I never ate them that way until I married my husband and now love them just like that.

:hi:

[Monique1]

5. Baked sweet potatoes

When I make sweet potatoes for others I do it with the skins. The trouble with that way, I use too much butter, believe me not just a little butter either. I turn into a Paul Dean. I just don't like the usual candied yams or the marshmellow route, too sweet for me.

[Arkansas Granny]

7. Baking is my favorite way of fixing sweet potatoes. I especially love it

when I find those deep orange ones that have almost a custard consistency when they are baked. I sometimes dust them with just a little cinnamon along with the butter and salt.

[zabet]

12. We grow those

type of sweet potatoes. Locals call them red sweet potatoes.

[beac]

2. Like hippywife, i was turned off sweet potatoes by their horrible candy-sweet

Thanksgiving incarnations and also discovered many years later what a delicious savory vegetable they can be.

I like to bake them and serve drizzled with an olive oil-butter combo in which I've frizzled thin strips of fresh sage. Yum.

[The empressof all]

3. I love Yams in savory salads

I cut them in smallish chunks, dust with chili powder roast and serve as a side or mix with black beans and red peppers for roast sweet potato/bean hash. Good hot or cold.

Also Just cutting the yams into "fries" dust with the seasoning of your choice and a spritz of oil makes great oven fries.

I've also served a red, white and blue potato salad. Colorful and tasty.

[Monique1]

4. Red, white and blue salad

Will you share the recipe? empressof all?


I think the reason I liked this salad because of the herbs in it.

Thanks

[The empressof all]

8. The recipe I use is from epicuruious

They call for small red potato but I substitute for chunks of yams. I think the original recipe may call for dill which I don't use. I find a bit of fresh lemon thyme, and a few basil leaves is more tasty to us. I've also tried it with tarragon and with savory both are nice too.

The blue cheese is a really strong flavor in this. I prefer it with feta or even shreds of a mild Jack or Cheddar. I frequently make it without the cheese. The peas are really a lovely component of the salad. It loses something if you leave them out. I also decorate the top of the bowl with cherry tomatoes and carrot shreds.


http://www.epicurious.com/recipes/food/views/Red-White-and-Blue-Potato-Salad-235326

[hippywife]

9. Wow!

That does look really delicious. Just mention bleu cheese and I'm there! :9

[SargeUNN]

6. this dish is simply awesome

It is the best I ever tasted.

[Beacool]

10. I love sweet potatoes and they are lower in carbs than regular potatoes.

The recipe looks delicious. I'll definitely have to try it.

:9

[grasswire]

11. I like them mashed with chipotle and cream

The inspiration for this was Bobby Flay's dish where he bakes them in chipotle and cream. I just smash them into a rough semi-loose mash. It's delicious.

[pinto]

13. They make great "chips". Spiced, thick cut and browned in olive oil.

I use paprika, salt and pepper for the prep. They come out great - not too sweet, not too bland. Cooked quickly, they keep some texture without becoming standard potato chips.

[Sentath]

14. Baked, mashed, with a pinch of cinnamon and chile, topped

with a savory vanilla pastry cream and a little real maple syrup

serve with mole chicken and brown rice.

[Dover]

15. Oh yum! I'm definitely going to make this one.

I could eat that picture!

I love sweet potatoes and use them a lot - most recently in a Moroccan Lamb Stew (I think I've shared that recipe here).

I have a bit of a sweet tooth so find that sweet potatoes satisfy that craving for me in many dishes.

If you enjoy the salad in the OP you might also enjoy this one which is kind of a winter salad.





Winter Root Salad (roasted fennel, chili & sweet potato):

Roast in the oven (350 degrees for 20 minutes) - toss them together in a little olive oil before roasting.

1 fennel - bulbs sliced in half
1 peeled sweet potato (large) cut into 1" pieces
1 full garlic bulb with individual cloves peeled (or roast it inside the skin and remove cloves later)
1 turnip peeled, chopped
6 small pearl onions (or chop a regular sliced onion or leeks)
4 red chili peppers - medium hot flavor, sliced long ways into thin strips with seeds removed.
1/2 red bell pepper - sliced.
lemon zest from one lemon
---
Toss with Arugula

After roasting and cooled to room temp, toss the veggies in an olive oil/balsamic vinegar dressing and add salt and pepper. Or you can just use the olive oil and skip the balsamic.

Toss it with Arugula lettuce.
Also good with some cooked Halibut on top or to the side.

Serve with a V-8 juice or herbal licorice tea.


*Or skip the arugula and use the roasted veggie ingredients in an omelet with crumbled goat cheese on top.




I found this recipe at the following link and just 'enhanced' it a bit:
http://theculinarychase.blogspot.com/2007/06/roasted-fennel-chilli-and-sweet-potato.html