One potato, two potato, three potato, four…..five potato, six potato….. JUST GIVE ME SOME MORE!
My dear hubby absolutely loves all things sweet potato! Sweet potato biscuits, grated sweet potato pudding, baked, mashed, fried, roasted, candied…according to him, it doesn’t matter how you cook them, as long as you cook them. He especially likes them cooked , mashed to smithereens, loaded with sugar and butter and topped with tons of marshmallows. My belief is that, with so many wonderful ways to cook this versatile and delicious veggie, why in the world would you ever want to mess it up by preparing it that way! I mean, really, what did that cute little sweet potato ever do to you? However, I am inclined to agree with hubby dear, who’s name is Tony, by the way. …sweet potatoes are good stuff, they are the real deal! As my kids used to say, they are “delicious and nutritious.” (If you don’t believe me, look it up!) Sweet ‘taters are actually good for you and good to you!
I know it’s not sexy, but one of my very favorite ways to cook and eat sweet potatoes is to simply dice them (with the skin-on, of course), toss them in a little EVOO or coconut oil, sprinkle with a bit of salt and freshly ground pepper and then to roast at 425 degrees until fork-tender, and browned with some slight charring. If I want to get really fancy, I add in a tiny bit of pure maple syrup and other spices, to taste, before roasting. But for real, they are sweet enough on their own.
Now when I really want something special, Kickin’ Sweet Potato Salad is the only way to go! This salad was inspired by a salad made by the awesome folks at www.NourishCharlotte.com, which is “Charlotte’s only locally-sourced, organic, vegan, prepared healthy food delivery service.” The folks in Nourish Charlotte’s prep kitchen, led by the uber- talented Chef Julia, rock! (Okay, this is where I give you full-disclosure and let you know that I was blessed to work under Chef Julia as a Vegan Baker/Vegetable Engineer for about two years. And, as anyone who was lucky enough to work in Chef Julia’s kitchen can tell you, she is a master chef and teacher who teaches how to appreciate and cook some kick-butt vegan food.)
Kickin Sweet Potato Salad is so good, that our daughter requested that I make and serve it for her wedding rehearsal dinner. And, dear hubby requested that I make a HUGE bowl of it for our annual Couple’s Bible Study Picnic. Needless to say, it was a big hit on both occasions! As you can see, our daughter is the apple of her father’s eye…they’ve surely bonded over a sweet potato or two! Like father, like daughter.
I apologize, in advance that this recipe has a few steps, but I promise you, it’s totally worth it!
First, make the Spicy Roasted Pecan topping. By making this first, you can snack on a few (only for quality control purposes, I assure you) while you prep the rest of the salad.
Second, make the Maple Roasted Sweet Potatoes.
Once you’ve got the sweet potatoes roasting in the oven, go ahead and make the Diced, Roasted Peppers.
Then, go ahead and prepare the dressing for the salad and set aside.
Finally, lets get it all together! I present to you…Kickin’ Sweet Potato Salad!
This salad is a great side-dish served with your favorite roasted protein (chicken, tempeh, etc.). Enjoy!!!! And, don’t forget, let me know what you think!