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What do you get when you combine sweet potatoes, celery, red onion, red pepper, bread & butter pickles, mustard and cayenne pepper? A kick- a** spicy sweet potato salad!! This unexpected twist on potato salad is a delight to the palate. It’s packed with lots of nutrients and fiber and is the perfect unexpected side dish for summer BBQ’s. Makes a great refreshing snack, too.
Tip: No need to preheat oven as cubed potatoes cook on the stovetop in 3-5 minutes.
Reviews:
COOK TIME 25 minutes
Course salad, Side, Snack
Cuisine American
Serving 8 people
Ingredients:
| 1. | 5 cups peeled, cubed sweet potatoes (about 2 1/2 large sweet potatoes) |
| 2. | ½ cup chopped celery |
| 3. | ¼ to ½ cup chopped red onion (depends on how much you like red onion) |
| 4. | ½ chopped red pepper |
| 5. | 3 tablespoons finely diced bread and butter pickles |
| 6. | ⅔ cup reduced fat, soy free, or regular Vegenaise |
| 7. | 1 tsp prepared yellow mustard |
| 8. | ½-1 tsp cayenne pepper |
| 9. | salt and pepper to taste |
Directions:
Prep Potatoes.
Peel potatoes then cut into cube sizes of 1/2 to 1 inch thickness. Place in a bowl.
Boil Sweet Potatoes.
Place the peeled, cubed sweet potatoes in a medium pot and cover with cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender.
Drain Sweet Potatoes and Chill.
Drain in a colander and rinse with cold water until they have cooled enough to handle.
At this point, after draining them well, I put potatoes in a large stainless steel bowl, cover with foil, and refrigerate for an hour or so.
Prep the Veggies.
Chop celery, red onion, and red pepper.
Dice Bread & Butter pickles.
Add to airtight storage container and place in fridge.
Prepare the Dressing.
Prepare the dressing in a small bowl. Combine Vegenaise, mustard and cayenne, and mix together well. Cover and chill in fridge until potatoes are chilled.
Combine the Ingredients.
Once potatoes are chilled, remove from fridge and gently fold remaining ingredients into the bowl of potatoes: onion, pepper, pickles and dressing. Add salt and pepper to taste.
Serving and Storing.
If serving immediately, transfer sweet potato salad to serving dish or store in airtight container in fridge until ready to serve.
Tried this recipe?
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