Sweet ‘n Sour Slaw

Ingredients:

  • 2 cups Raw SweetPotatoes, cut in julienne strips
  • 3/4 cup Celery, cut in julienne strips
  • 1/4 cup Thinly sliced green onions
  • 2 tbsp. Toasted sesame seeds
  • 1/4 tsp. Salt
  • 1/8 tsp. Coarsely cracked pepper
  • 1/4 cup Oil
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Honey

Preparation:

In bowl, cover SweetPotatoes with ice water. Let stand several minutes; drain. In clean bowl, combine SweetPotatoes with remaining ingredients. Toss to blend. Chill until ready to serve.

Warm SweetPotato and Green Bean Salad

Ingredients:

  • 3 medium SweetPotatoes, cooked, pared and cut into 1/4 inch slices (about 2 lbs.)
  • 1/2 pound fresh whole green beans
  • 1 small purple onion, halved and sliced
  • 1 medium clove garlic, minced
  • 2 tablespoon vegetable oil
  • 1 cup watercress sprigs
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation:

In large skillet, over medium-high heat, brown SweetPotatoes and cook green beans with onion and garlic in oil until crisp-tender. Remove from heat. Stir in remaining ingredients. Serve warm. If desired, top with shavings of Parmesan cheese.

Hot Fresh SweetPotato Salad

Ingredients:

  • 5 cups sweetpotato, cooked and sliced
  • 3 slices bacon
  • 3/4 cup chopped fresh onion
  • 1 tablespoon flour
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoon prepared mustard
  • 2 cups chopped peeled fresh tomatoes
  • 1/3 cup chopped fresh parsley

Preparation:

Cook bacon in large skillet until light brown. Remove bacon from skillet, drain and crumble. Add onion to skillet and sauté until tender. Blend in flour. Cook, stirring constantly, until thickened. Stir in water, vinegar, sugar, salt, pepper and mustard. Add SweetPotatoes, tomatoes, and parsley, mix well. Heat for 5 minutes. Sprinkle with bacon.

SweetPotato and Apple Salad

Ingredients:

  • 4 medium sweetpotatoes, cooked and cubed
  • 1 apple, cored and diced
  • 1/2 cup diced celery
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup mayonnaise
  • 1 tbsp. grated orange rind
  • 1/4 cup fresh orange juice
  • 1 tbsp. honey
  • 1/2 tsp. mace
  • 1/2 tsp. salt
  • Salad Greens

Preparation:

Cook SweetPotatoes in lightly salted boiling water to cover, about 20 minutes or until just tender. Cool, remove peel. Cut SweetPotatoes into 1/2-inch cubes. Combine SweetPotatoes, apples, celery and walnuts in large bowl. Combine remaining ingredients in small bowl; pour over SweetPotatoes mixture, toss lightly. Chill at least 1 hour. When ready to serve, line serving plate with greens. Spoon SweetPotato mixture onto greens.

Santa Fe SweetPotato Corn Salad

Ingredients:

  • 2 cups peeled, diced NC sweet potatoes (about 2 medium sweet potatoes)
  • 1 1/2 cups corn kernels
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • Santa Fe Dressing
  • 1 1/2 cups cooked black beans (optional)

Santa Fe Dressing

  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teapoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • Combine ingredients together in a small bowl.

Preparation:

Blanch diced sweet potatoes and corn in boiling water for 3 minutes until just tender. Drain and cool.

In a medium glass bowl mix sweet potatoes and corn with chopped onion, feta cheese and parsley. Toss with a portion of the dressing, adding more as needed. Add black beans if desired. Refrigerate at least 1 hour to blend flavors.

Caesar Salad with SweetPotato Croutons

Ingredients:

  • 1 1/2 pounds sweetpotatoes, cubed
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2 Anchovies
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 bunch romaine lettuced, torn into bite size pieces
  • 2 ounces parmesan cheese, cut into thin slices

Preparation:

In a large skillet, sauté SweetPotatoes with garlic in 2 Tbsp. olive oil until golden on both sides and cooked through. With slotted spoon, remove SweetPotatoes and keep warm. In processor or blender, combine oil from skillet, remaining 2 Tbsp. oil, grated Parmesan cheese, lemon juice, anchovies, mustard, and Worcestershire sauce. Blend well. In a large bowl, combine romaine and sliced cheese. Pour dressing over; toss to blend. Top with SweetPotato “croutons.

Asian Style Chef Salad

Ingredients:

  • 1/4 cup olive oil, divided
  • 1 pound fresh yellowfin tuna steak
  • 2-3 baby eggplant
  • 1/2 pound snow peas
  • 1 small North Carolina sweet potato
  • 8 radishes
  • 4-8 scallions
  • 1 1/2 pounds mixed greens
  • Sesame Ginger Dressing, divided

Preparation:

Pour 1 tablespoon oil in a large skillet over medium heat and sear tuna on both sides until cooked to desired state. Remove from pan, let cool and slice in bite sized wedges.

Thinly slice eggplants lengthwise. To the same skillet add remaining 3 tablespoons oil and brown eggplant slices over medium-high heat 1-2 minutes per side. Remove from pan, let cool.

Snip ends, then blanch snow peas in boiling water 1-2 minutes; drain and refresh in an iced water bath to halt cooking. When cool, drain and set aside.

Peel, score and slice sweet potatoes to make star-shaped rounds. Blanch 3 minutes in boiling water. Drain and cool.
Slice radishes thinly. Slice scallions into 2-inch pieces or make into fans by cutting multiple slits into root end.

Toss greens with 1/4 cup of *Sesame Ginger Dressing and divide between four plates. Arrange sliced tuna, eggplant, snow peas and sweet potatoes over greens. Garnish with radishes and scallions. Place a small amount of remaining dressing near each plate as a dipping sauce.