Sweet Potato Salad
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6-8
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #35265
July 16, 2020
Categories: Salads, Vegetable Salad, Vegetables, Peas, Sweet Potato/Yam, Stove Top, Kosher, Non-Dairy, Vegetarian more
"Recipe source: Bon Appetit (July 2005)"
Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (238 g)
- Calories 246.3
- Total Fat - 12 g
- Saturated Fat - 1.9 g
- Cholesterol - 1.9 mg
- Sodium - 754.6 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 6.3 g
- Sugars - 2.3 g
- Protein - 9.2 g
- Calcium - 83.9 mg
- Iron - 5.9 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.2 mg
Step 1
In a bowl whisk together the first 9 ingredients (-brown sugar).
Step 2
In a saucepan add enough water to reach the depth of 1/2 inch or so and bring to a boil and then add the sweet potatoes and cook until tender (5 minutes); drain; let cool.
Step 3
In a large salad bowl combine the cooked sweet potatoes, dressing, peas and green onions; toss and season with salt and pepper (***may be made 4 hours ahead and covered and refrigerated). Sprinkle salad with peanuts.
Tips & Variations
No special items needed.
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