For Sweet Potato Salad
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch rounds
Sea salt, as needed
Freshly ground black pepper
2/3 cup sliced scallions (about 10-12 scallions)
½ cup sundried tomatoes packed in oil and cut into strips
1/3 cup toasted pecans
1/3 cup crumbled blue cheese
1. PREHEAT oven to 200°F. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside.
2. WHISK together vinegar and mustard in a small bowl; slowly whisk in olive oil and 1 tablespoon of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
1. LIGHTLY COAT sweet potatoes with olive oil, using a brush. If you are multiplying the recipe, it is easier to put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.
2. JUST before putting on the grill, season sweet potatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning half way through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.
3. MAKE the salad: Add 2 tablespoons of the dressing to the sweet potatoes toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
For Oven Roasting
1. PREHEAT oven to 400°F. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.
2. ADD 2 tablespoons of the dressing; toss until just coated. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle with a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
SWEET POTATOES VERSUS WHITE POTATOES: WHICH IS HEALTHIER?
Both potatoes are good sources of nutrition, but according to the sweet potatoes have the edge. Sweet potatoes have:
400% of your RDA of vitamin A
More vitamin C
Fewer calories and total carbs (despite having more natural sugar)
White potatoes have the advantage of being more versatile in cooking, and are less expensive. Here’s the entire article.