I love sweet potatoes! They can do anything a white potato can do and better (in my humble opinion). Sweet potatoes are healthier than white potatoes. According to the Cleveland Health Clinic, sweet potatoes contain more fiber and minerals for fewer calories & carbs than white potatoes.
Sweet potato salad is a unique recipe that always surprises people when I serve it as a side dish. It also makes a great mid-morning or afternoon snack during the week. Without further fan fare, here are the steps for the recipe. If you try it, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on my recipes! Follow my blog on Bloglovin.
RECIPE: Serves 4
2 Medium Sweet Potatoes
1/4 white onion diced
1/4 - 1/2 green pepper diced (can use red or yellow as well)
1-2 cloves garlic, minced
1/4 cup mayo (can be vegan mayo)
1/4 cup spicy brown mustard
1/4 tsp turmeric
Black Pepper to taste
1) Boil a pot of water. There needs to be enough water to cover the sweet potatoes. While waiting for the water to boil, peel and chop the sweet potatoes into chunks.
2) When the water is ready, boil the potatoes 8-10 minutes. They need to be fork-tender but not mushy.
3) While the potatoes cook, mince the garlic, chop the onion and green pepper.
4) Drain the sweet potatoes and cool. Once they are cool, add onions, pepper, garlic, in a bowl with the sweet potatoes. Add mayo, mustard, turmeric, and black pepper. Mix everything together. Chill in the refrigerator at least 2 hours or overnight.