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By Chef John Ponticello
Secrets of the Tulalip Chefs 

Sweet Potato Salad a twist on tradition

 

Sweet potatoes seem to be a staple only at holiday meals, but Chef John Ponticelli offers an alternative that would go well as a side dish throughout the year. Try it at your next barbecue or potluck dinner.

Sweet Potato Salad

Serves 6 to 8, as a side dish

2 pounds sweet potatoes

1 cup mayonnaise

½ cup honey

2 teaspoons coarse ground mustard

½ cup dried cranberries

½ cup pecans

1 bunch green onions, chopped

2 tsp. curry powder

Salt and pepper to taste

Peel sweet potatoes and cut into ¾ inch slices. Place potatoes in a sauce pot and boil until tender (be careful to not overcook). Strain and reserve in the refrigerator until chilled.

In a mixing bowl, add cooked sweet potatoes, mayonnaise, mustard, honey, curry powder, cranberries, pecans and green onions. Season with salt and pepper to taste. Gently mix all the ingredients together to avoid breaking up the sweet potatoes. Serve chilled.

 

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