Last week, I had the best lunch from Earth Fare. I can't believe I didn't take a picture of it to share with you all. I guess I was so hungry by the time I sat down for lunch that my mind wasn't on sharing. Oops! But it looked like this:
Ever since that day, I have been wanting to recreate that potato salad. Being mostly Paleo, I try to avoid white potatoes and use sweet potatoes instead. However, I don't always love the sweetness of sweet potatoes. I prefer a sweet potato in a more savory recipe. I think it adds a little surprise to a dish. I mean, we have all indulged in sweet potato casserole smothered with sugar and melted marshmallows, and of course, it is wonderful. But for me, finding a good sweet potato recipe that has a more savory flavor is like striking gold.
I started by Googling (is that a word?) sweet potato salad recipes. Some sounded good and some didn't. I looked at ingredient lists and also thought about what I remembered about the salad I had from Earth Fare. I knew that it had garlic, possibly roasted red peppers, and onion. I decided to make a small batch- jus enough for about 2 servings. That way if it wasn't any good, I wouldn't have wasted too many ingredients.
When I finished making the salad, I made the hubby taste it for me and also brought it to work to have 2 co-workers taste-test it. It got eat reviews, so now I am sharing it with all of you! I hope you enjoy it!
- 2 large sweet potatoes, cut into 1-inch cubes
- 2 whole cloves of garlic, peeled
- Salt, pepper to taste
- 1 large ruin of celery, chopped
- 1/4 cup of green onions, sliced
- 1 Tbsp. Dijon Mustard (don't sub yellow mustard- the flavor is not the same)
- 1 Tbsp. Apple Cider Vinegar (can add more if you like a bit more "tang")
Preheat oven to 400 degrees.
Place sweet potatoes in a baking dish along with the garlic cloves. Spread out so that the potatoes are in a single layer. Coat with Olive oil- about 2 Tbsp. Toss the potatoes and garlic around so that they are all coated with the oil. Sprinkle with salt and pepper.
Roast in the oven for 20-25 minutes, or until the potatoes are fork-tender and starting to brown. Remove from the oven. Let cool for about 10 minutes.
Remove the garlic cloves. Chop and set aside in a small bowl. Add the celery, olive oil, Dijon mustard, and green onions. Stir together and then pour over the roasted potatoes. Toss everything together until combined.
Serve immediately (warm) or refrigerate for a chilled potato salad.
If you like savory sweet potatoes, you may also enjoy these posts:
Sweet potato and Sausage Breakfast Hash
Sweet Potato, Smoked Sausage, and Apple Hash
Frittata with Sausage and Shredded Sweet Potatoes
Do you like sweet potatoes? Have a favorite recipe or way that you like them prepared? Share by leaving a comment below!