If you think sweet potatoes are only for Thanksgiving, you’re missing out on one of nature’s most versatile foods! Try these easy, delicious recipes and you’ll change your mind. Sweet potatoes are packed with vitamins and minerals, and are such a pretty color that they dress up any table or party buffet. Sweet potato salads make a refreshing, healthful change from ordinary potato salads. The Sweet Potato Bisque is so good that it’s bound to become a family favorite.
Sweet Potato-Cranberry Salad
2 pounds sweet potatoes, cut in 1/2″ chunks
1 small red onion, chopped
1 cup chopped celery
1/2 cup dried cranberries
1 tablespoon Dijon-style mustard
2 tablespoons mango chutney
1/2 cup plain or vanilla yogurt
1 tablespoon cider vinegar, or to taste
Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them with cold water to stop the cooking and drain.
Meanwhile, combine the other ingredients in a serving bowl. When the sweet potatoes are ready, mix them in. Chill until ready to serve.
Sweet Potato Salad with Pineapple
2 large sweet potatoes, peeled and cut into 1/4″ – 1/2″ cubes
2 stalks celery, diced
1 red bell pepper, diced
1 bunch green onions, sliced
1 cup fresh or canned pineapple, cut into 1/2″ tidbits
1 cup cooked, chilled barley
1 cup yogurt or fat-free mayonnaise
1/4 cup bottled mango chutney (optional)
1/4 cup chopped fresh mint leaves or flat parsley leaves (optional)
Cook the sweet potato cubes until they are just tender: either steam them in a steamer for 8-10 minutes, or cook them in a pot of boiling water for about 5 minutes. Rinse under cold water to stop the cooking; drain.
Combine the sweet potato cubes with the remaining ingredients. Serve at room temperature or chilled.
Sweet Potato Bisque
1 onion, chopped
2 stalks celery, chopped
3 pounds sweet potatoes, peeled and diced
8 cups bouillon
1 tablespoon mild curry powder
2 teaspoons thyme
1 teaspoon freshly ground black or white pepper
pinch cayenne, to taste
1/4 cup brandy (optional)
2 cups light coconut milk or soy milk
Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot. Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the potatoes are soft. With a slotted spoon, remove about 2 cups of the vegetables and set aside. Puree the remaining soup with a hand blender until it is fairly smooth. Return the vegetables to the pot, stir in the brandy and coconut or soy milk, and heat through.