Best Calypso Sweet Potato Fruit Salad Recipes

CALYPSO SWEET POTATO-FRUIT SALAD

Steps:

• Preheat over to 375 degrees.
• Pierce sweet potatoes several times with a sharp knife and bake 45 minutes until tender.
• When potatoes are cool enough to handle, peel them and cut into 1-inch cubes.
• Place cubes in a large bowl and add pineapple and orange sections.
• In a small bowl, combine remaining ingredients, except shredded coconut. Mix well. Spoon over sweet potato mixture. Mix gently, until evenly coated. Chill several hours or overnight.
• Just before serving, mix well and sprinkle with coconut, if desired.
• NOTE: Preparation time does not include chilling time.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.