Friday, August 15, 2008

Whip It Up - Week 6 - sweet potato salad

Aiieeeee. Busy week. We're having a few people over tomorrow for a small-ish birthday-ish party. My husband wants it to be a birthday party, I want to pretend we're just having friends over. Anyway, almost forgot whip it up. Luckily, I had tried a new recipe this week, from The Washington Post. No pic, though. I'm getting through this recipe thing by the skin of my teeth.

Sweet Potato Salad

2 small sweet potatoes (about 15 oz)
5 tablespoons olive oil, divided
1/4 cup chopped red onion
about 1/4 cup roasted red bell pepper (may sub 2.5 oz jarred pimentoes, drained)
1 teaspoon dijon-style mustard
1 teaspoon honey
2 tablespoons red wine vinegar

preheat over to 425; lightly grease a large baking sheet with nonstick cooking spray. Peel potatoes and cut into 3/4-inch to 1-inch cubes. Toss in 2 tablespoons of the oil until evenly coated, then scatter in a single layer on baking sheet. Bake 15-18 minutes until browned at the edges; toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool completely, then add red onion and toss gently. Use a stick blender or food processor to puree the red pepper, mustard, honey, and red wine vinegar in a bowl until smooth. With motor running, slowly drizzle in remaining 3 tablespoons of oil to form an emulsion. Season with salt/pepper to taste. When ready to serve, add half the vinaigrette to the vegetables and toss gently to combine. Taste and add more as needed.

222 cal; 3 g protein; 31 g carbs; 10 g fat; 5 g fiber

Was the recipe easy to follow?
Easy and fast. Of course we were out of honey....

Did it taste good?
Yum. This may be our favorite way ever of eating sweet potatoes. Neither my husband nor I are huge fans of traditional methods of serving them, and my daughter always turned her nose up at them. But we all liked. Made some substitutions - my husband isn't wild about raw onions, so I cooked them with the potatoes - but it potatoes take far longer to cook than onion. Should add onion no more than halfway through cooking time. Also used molasses instead of honey, out of desperation - honey would be better.

Kid friendly?
Yes - for once, she actually ate sweet potato. Only a few pieces, and no leftovers, but it was progress.

Would I make it again?
DEFINITELY. Regular rotation.

1 comment:

Tash said...

There's a great one from gourmet a few years ago that's a bit more pared down -- uses scallions. If you're interested I can did it up -- that's our standby for the summer!