Sweet Potatoes!

We could eat them on the daily around here, especially in this salad. Or via Fries or via  Mexii Kale Salad, but if you’re a member of The SD you probably know that:)

What you might not know… I used to hate sweet potatoes!

My grandmother used to make sweet potato casserole for Thanksgiving and Christmas, and I would steer real clear of that thing!

It was so sweet (and not the good kind, the way too much kind) and super mushy!

But then in high school my mom would order Ezell’s Fried Chicken (yikes) and they had these sweet potato pies, they were so good! I would hide them in the back of the refrigerator so no one would eat the leftovers before me:)

Ever since then it’s been nothing but love for sweet potatoes!

Peter and I are really excited about today’s recipe:)

We made it at the Del Mar Fair as well as for friends and we’ve had it on a weekly rotation ever since.

I think it’s time you get the recipe!

Enjoy!

Healthy Sweet Potato Salad

Ingredients:

• 2 sweet potatoes, cut into small cubes (orange, purple or white)
• 2 stalks of celery, diced
• 1 cup onion, diced
• 1-2 Tbsp. granulated garlic
• 2-3 Tbsp. apple cider vinegar (acv)
• 4 Tbsp. tahini
• 1/2 a lemon, juiced
• 2 Tbsp. Dijon mustard
• 1/2 Tbsp. olive oil
• 1 dash cayenne
• 1 dash salt
• 1 dash pepper
• extra seasonings of your choice
• 4-6 collard greens (optional)

Directions:

Bring a large pot of salted water to a boil, add chopped sweet potatoes and cook for 3-5 minutes. You want potatoes to be soft enough to fork but not mushy. Drain sweet potatoes and add to a large bowl and stick in the refrigerator to cool.

Once potatoes are cooled, add celery and onion to the large bowl.

In a small mixing bowl add: garlic, acv, tahini, lemon, mustard, olive oil, cayenne, salt and pepper and stir well. Adjust flavor to your liking.  Once sweet potatoes have cooled add those to the large bowl. Pour tahini dressing over the top and stir well. Add any extra seasonings you wish. Serve potato salad chilled. Will keep in the refrigerator for 2-3 days.

When ready to serve, wash collard greens and remove ends of the stems. Lightly filet back of collards with a small knife to cut down the steam on the back. Add a few spoonful’s of the potato salad and roll up.

 *Kick up the spice with sriracha sauce!

Are you a fan of sweet potatoes? What about Collard Greens? Leave a comment below and let us know:)