I’m always trying to reinvent sweet potatoes besides roasting them, which still tastes amazing! This harvest sweet potato salad is melded with the warmth of smoky mayo mixed with chili powder, cumin, and oregano. Offset by tangy lime juice. Prepare in a large skillet and dress with smoky mayo, so no oven required. Sweet potatoes are full of antioxidant beta carotene, vitamin C, potassium, and fiber making them a nutritious source of carbs. An easy substitution for kale are greens such as bok choy, swiss chard, or roselle leaves.
Local farms featured:
Parsley and Garlic – in season June and July from Aguiar Farms and Whipstone Farm
Red Onions – in season August from Crooked Sky Farms
Sweet Potatoes – in season June, July, and October from Crooked Sky Farms
Curly Kale – in season June and October from Whipstone Farm
Try this recipe, let us know how the salad turned out for you! From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Smoky Lime Sweet Potato Salad
Equipment
- Large Skillet
- Spatula
- mixing bowl
- Small bowl
- Cutting Board
Ingredients
- 1 tbsp Oil
- 16 oz Sweet potato (1) Medium potato, small dice
- 1 each Red bell pepper Small dice
- 4 cloves Garlic Minced
- 2 cups Kale Chopped, no stems
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup Mayonnaise Light
- 1 tbsp Lime juice
- 1/2 tsp Chili powder, dry
- 1/4 tsp Cumin, dry
- 1/4 tsp Oregano, dry
- 2 tbsp Parsley Chopped
Instructions
- In large skillet, heat oil and add sweet potatoes*
- Cover and cook potatoes for 10-12 min, until soft and stir occasionally
- Add diced bell pepper, onion, garlic, salt, and pepper
- Cover and cook for 10 min; Stir
- Add kale and saute for 2-3 min, until slightly wilted
- In small bowl, mix mayonnaise, lime juice, chili powder, cumin, and oregano
- In a mixing bowl, mix together mayonnaise mixture* and sweet potato veg
- Serve warm or cold; Sprinkle each bowl with 1 tsp parsley
