INDIAN SWEET POTATO SALAD
Make and share this Indian Sweet Potato Salad recipe from Food.com.
Provided by Coneheadz
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring 2 qts of salted water to a rapid boil over high heat. Add sweet potatoes and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance (8-10 mnutes). Drain, rinse with cold water and refrigerate until chilled (at least 30 minutes). In a medium bowl, combine remaining ingredients and mix well. Add the chilled sweet potatoes, toss well to coat. Can be kept covered and refrigerated for 3-4 days.
Nutrition Facts : Calories 134.7, Fat 0.4, SaturatedFat 0.1, Sodium 210.2, Carbohydrate 33, Fiber 2.8, Sugar 16.8, Protein 1.8
INDIAN POTATO SALAD
Break out of your same-old potato salad routine with this global-focused side dish.
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
- Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
- In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.
Nutrition Facts : ServingSize 1 Serving
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
SWEET POTATO SALAD
A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.
Provided by Christal Holloman
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
- In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.7 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 192.1 mg, Sugar 26.6 g
SWEET POTATO AND CHICKPEA MASALA
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!
Provided by purplerose
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 3
Number Of Ingredients 18
Steps:
- Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
- Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
- Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
- Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g
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