I was checking out the October issue of Readers Digest. Wow, I haven't read that in a long time! They have a section called Eater's Digest.
I love this recipe!!!! It is going to Grandma's for Thanksgiving with me in a couple of month! Hope you enjoy as well.
ROASTED SWEET POTATO SALAD WITH CHILI DRESSING
(serves 4)
4 medium sweet potatoes (about 1 1/2 pounds) peeled and cut into large sticks
1 large onion, preferably red - sliced
8 tablespoons olive oil
salt and black pepper
2 teaspoons chili powder, or season to taste ( I sprinkle it liberally till it looks the way I like.)
Juice of two limes
1 cup chopped fresh cilantro
Heat oven to 400 degrees F. Put sweet potatoes and onion on large baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and spread in a single layer. Sprinkle with salt and pepper; roast, turning occasionally, until potatoes are crisp outside and tender inside and onions are soft and brown, about 35 to 45 minutes. Remove from oven, keep on pan until ready to dress.
Meanwhile, whisk together the remaining 6 tablespoons olive oil with chili powder, lime juice and a pinch of salt and pepper.
Toss warm vegetables with dressing and cilantro. Taste and adjust seasonings if necessary. Best served warm or at room temperature. You can cover and refrigerate up to one day.
YUMMY! Thank you Reader's Digest for one of my newest favorites for fall!
THIS IS EVERYBODY'S SWEET POTATO INCLUDING YOUR GRANDMA'S!
Sweet Potatoes are actually a member of the morning glory (Convolyulacae) family and not really related to the white potato at all. SWEET! Pardon the pun. Sweet potatoes are tropical tubers that vary in color from yellow to orange to purple on the outside skin, and yellow to pink to orange to red on the inside flesh.
Two basic types of sweet potatoes are available on the market:
- Moist varieties, which are orange-fleshed and brown- or purple-skinned, are the most common sweet potatoes found.
- Dry varieties, on the other hand, are yellow-fleshed with a dry, mealy texture. Dry sweet potatoes aren’t as sweet as the moist variety, and probably would not substitute well for dessert dishes.
Selecting a good sweet potato is much like choosing a regular potato – look for firm tubers with unblemished skin and avoid any potatoes with decay or bruising. Sweet potatoes should feel heavy for their size with a colorful undertone to the skin.
Store them in a cool, dry, dark place...never be in the refrigerator because they will develop an unpleasant taste and become very hard. If you plan on using your sweet potatoes within the week, feel free to store them at room temperature.
Sweet potatoes are best cooked in their skins so it is very important to give them a good scrubbing prior to cooking. One of my favorite ways is simply place in the microwave five to ten minutes depending on the size, let cook a minute or two, then peel, mash with a fork, and stir in a little butter and salt and pepper.
Rich in beta-carotene which is converted to vitamin A and the body will only convert as much as it needs. The beta-carotene form of this nutrient protects against toxicity. The sweet potato is also a good source of dietary fiber, as well as a number of other vitamins and minerals, including manganese, potassium vitamin C and more! Best of all 34 mcg folate and 0 fat...well, unless you use butter...like I do!
3/4 cup of sweet potatoes counts as one serving and adds variety to your meals so stop at your local grocery, or farmer's market and eat fresh...for the health of it!
Sweet taters are one of mama's favorites!!
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