SPICED SWEET POTATO SALAD WITH CRISP NOODLES
The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch
Provided by Good Food team
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
- Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
- When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix - with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.
Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Protein 7 grams protein, Sodium 0.41 milligram of sodium
SPICY SMOKED SWEET POTATO SALAD
Steps:
- For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
- For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
- Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.
SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING
Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
SPICY SWEET POTATOES
The sweetness of the potatoes is offset by the spiciness of the Cajun pepper. Adjust the pepper to taste. My family absolutely loves this recipe!
Provided by Corinna
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
- Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 52.6 g, Fat 20.4 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 345.7 mg, Sugar 16.1 g
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