Foodist Approved: Sweet Potato Salad Recipe


Sweet Potato Succotash

Sweet Potato Succotash

With Spring right around the corner it’s time to bring back nourishing salads. And I’m not talking about uninspiring limp lettuce salads, but hearty, satisfying bowls of color. This creamy sweet potato salad stands on its own as a complete meal or pairs harmoniously with juicy burgers.

In our household we love to create side dishes whose leftovers can be transformed into work lunches. If you’re working 9-to-5, you need serious mid-day fuel to prevent that late afternoon slump (we all know that dreadful crash that leads to junk food snack attacks).

Thanks to the power combination of sweet potatoes, edamame, corn, and pepitas all tossed together in a rich yogurt-based dressing this salad will sustain you throughout the afternoon.

Sweet Potato Salad

Yield: serves 6


2 large (1.5 pounds) orange-fleshed sweet potatoes (yams), peeled, quartered
1 cup frozen, shelled edamame
1 cup frozen corn
1/2 cup plain whole milk yogurt
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 red bell pepper, chopped
1/2 shallot, minced
1/2 cup chopped cilantro (or parsley)
1/3 cup pepitas (pumpk…

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