Okay, check out this recipe I found! It’s gonna be straight fire!
Alright y’all, gather ‘round! We’re about to whip up somethin’ special, somethin’ that’s gonna make your taste buds sing. We talkin’ about a sweet potato salad that’s not your grandma’s average potato salad. This ain’t loaded with mayo and regret! This is vibrant, flavorful, and packed with goodness. Perfect for a cookout, a potluck, or just a Tuesday night when you need a lil’ somethin’ somethin’ to brighten up your day. Trust me, once you try this, you’ll be hooked!
Picture This!
Feast your eyes on this beauty, this ain’t just no plate of food, this is a work of art!
What You Need (Ingredients)
Now, let’s get down to brass tacks. Here’s what you gonna need to make this magic happen:
* **Sweet Potatoes:** About 2 pounds, peeled and cubed. We want ’em nice and even so they cook up uniformly. * **Olive Oil:** A good drizzle, maybe about 2-3 tablespoons. This is for roastin’ the sweet potatoes, so don’t be shy! * **Spices:** We talking about 1 teaspoon of paprika (gotta have that smokiness), 1/2 teaspoon of garlic powder (garlic makes everything better), 1/4 teaspoon of cayenne pepper (for a lil’ kick!), salt and pepper to taste (don’t be skimpy!). * **Red Onion:** About 1/2, finely diced. That little bit of sharp bite cuts through the sweetness perfectly. * **Celery:** 2 ribs, diced. For that crunch! Gotta have that satisfying crunch. * **Dried Cranberries:** 1/2 cup. That touch of sweetness and chewiness takes it to the next level. * **Pecans (or Walnuts):** 1/2 cup, chopped. Toasted if you’re feelin’ fancy. Nuts add a delicious texture and nutty flavor. * **Fresh Parsley:** A handful, chopped. For freshness and a pop of color. Dressing Ingredients:
* **Mayo:** 1/4 cup. We use it for creaminess. * **Honey:** 2 tablespoons. It adds sweetness and make your salad taste great. * **Dijon Mustard:** 1 tablespoon. * **Apple Cider Vinegar:** 2 tablespoons. Balances the sweetness and gives the salad some zip. * **Salt and Pepper:** to taste. Never forget the salt and pepper! How We Do It (Instructions)
Alright, now the fun part! Let’s get cookin’!
- **Prep the Sweet Potatoes:** Preheat your oven to 400°F (200°C). Toss those sweet potato cubes with the olive oil, paprika, garlic powder, cayenne pepper, salt, and pepper. Make sure they’re all coated nice and even. 2. **Roast ‘Em Up:** Spread the sweet potatoes in a single layer on a baking sheet. Roast for about 20-25 minutes, or until they’re tender and slightly caramelized. Don’t overcrowd the pan, or they’ll steam instead of roast. Flip ’em halfway through for even cooking. 3. **Whisk Up the Dressing:** In a small bowl, whisk together the mayo, honey, Dijon mustard, and apple cider vinegar. Taste and adjust the seasonings to your liking. You might want a little more honey if you like it sweeter, or a touch more vinegar if you want it tangier. 4. **Assemble the Salad:** In a large bowl, combine the roasted sweet potatoes, red onion, celery, dried cranberries, pecans (or walnuts), and parsley. 5. **Dress It Up:** Pour the dressing over the salad and gently toss to coat. Be careful not to overmix it, you don’t want to mash the sweet potatoes. 6. **Chill Out:** Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to cool down. The longer it sits, the better it gets! 7. **Serve It Up:** Serve chilled and enjoy! This is good on its own, next to some grilled chicken, or whatever else your heart desires. This salad is versatile, so get creative! And there you have it! A sweet potato salad that’s guaranteed to be a crowd-pleaser. Don’t be afraid to experiment with the ingredients and make it your own. Enjoy!
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Sweet Potato Salad (VIDEO) - NatashasKitchen.com
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