Sweet Potato Salad Monday, April 8, 2013


Sweet Potatoes 3 lbs
Olive oil ½ cup
Lime juice 1/4 cup
Chili Powder 1 TBSP
Cumin ¾ TBSP
Cilantro ½ cup
Kosher Salt to taste
Black Pepper to taste
Red Peppers- cubed 6 oz
Scallions- diced 2 oz
Raisins 1 cup


Peel and cook sweet potatoes until just tender. Cut potatoes into 1 inch cubes. Place in bowl and toss with all ingredients until well combined. Cover and refrigerate.

Dollywood cubes the potatoes small and steams them. You can also peel and cube the sweet potatoes and roast them by spreading on a baking sheet with sides which has been sprayed with cooking oil spray. Spray the potates lightly and roast at 425 deg about 20 minutes for 1 inch square pieces or less time for smaller pieces.

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