Japanese Sweet Potato Tropical Date Salad Stack Recipes

TROPICAL SWEET POTATO SALAD

Tropical Sweet Potato Salad image

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium mango, peeled and cut into 1/2-inch cubes
1 medium red onion, thinly sliced
Cooking spray
1-1/2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Miracle Whip
1/4 cup plain Greek yogurt
2 tablespoons thawed pineapple juice concentrate
2 serrano peppers, seeded and finely chopped, veins removed
Thinly sliced serrano pepper, optional

Steps:

Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.

JAPANESE POTATO SALAD

Japanese Potato Salad image

Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds russet potatoes, peeled and cut into eighths
Kosher salt and freshly ground black pepper
4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
1/3 English cucumber, halved lengthwise, seeded and thinly sliced
1/3 cup frozen corn
1 small carrot, halved lengthwise and thinly sliced
2 or 3 slices deli ham, diced
1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed

Steps:

Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
Meanwhile, bring a small pot of water to a boil and season generously with salt.
Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.

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JAPANESE SWEET POTATOES, PERFECTLY BAKED! - THE WOKS OF …

Web Mar 13, 2020 1 Japanese sweet potato (scrubbed) Instructions Preheat the oven to 425 degrees F/220 degrees C. Using a fork, poke holes in …
From thewoksoflife.com
4.8/5 (22)
Total Time 55 mins
Category Vegetables
Calories 176 per serving

Preheat the oven to 425 degrees F/220 degrees C. Using a fork, poke holes in the sweet potato to create steam vents. Just a couple per side are needed, as you don’t want too much moisture to escape, which can actually slow down the cooking time.
When they are fork-tender, remove from the oven and serve. You can also let them cool, store in an airtight container, and snack on them throughout the week.

Japanese Sweet Potato Tropical Date Salad Stack Recipes

TROPICAL SWEET POTATO SALAD

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado

JAPANESE POTATO SALAD

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