Sweet Potato Salad

Sweet potato or yam? I find that most people, including myself, use these terms interchangeably. As I did a little research, it turns out that the two aren’t even related at all! The proper term for what we know as yams are actually sweet potato! The U.S. government tried to differentiate this sweet potato by calling it yam in grocery stores so that people won’t get confused between the firm, white fleshed type versus the softer, orange flesh type of sweet potatoes. In general, I still like to call them yams even though it’s the incorrect name for them. Real yams are closely related to grasses and lillies. They are tubers native to Africa and Asia and are much starchier and drier than the orange-fleshed sweet potatoes that we know and love. 

For this particular recipe, Yam Salad just doesn’t roll off the tongue as nice as “Sweet Potato Salad” does. So today I will call it by its proper name. It’s up to you whatever you want to call them but at least now you know that “yams” are just a nickname for the orange sweet potatoes.

This recipe was inspired from a company that I used to work for called Fitness Foods. They prep, cook and deliver organic, sugar-free and gluten-free foods straight to your door. I never thought of using yams instead of a regular potato for a classic potato salad recipe until I worked there. Here’s my own spin on it! I find that roasting the sweet potato (or yam!) makes them that much sweeter and adds that extra YUM FACTOR in this salad. This doesn’t last very long in my house! It’s just that good! This recipe is a MUST-TRY!!!

Sweet Potato Salad
Serves 8
Great for Potlucks, BBQs, as a Side Dish or on it's own! Eat any time of day! Gluten-Free, Paleo & Vegetarian Friendly 🙂 Yields: 1.5L
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Ingredients
  1. 6 lbs sweet potato, peeled, large diced (1-inch cubes)
  2. 3 hard boiled eggs, medium diced
  3. 3/4 cup homemade mayo
  4. 1 Tbsp grainy dijon mustard
  5. 2 Tbsp red onion, small diced
  6. 1/4 cup pickles, small diced
  7. 2 tsp capers, minced
  8. 2 Tbsp chopped fresh dill
  9. 1 Tbsp chopped fresh Italian parsley
  10. TT sea salt
Instructions
  1. Preheat oven to 400°F and line a baking tray with parchment paper. Place the sweet potato cubes on the prepared tray and roast in the oven for 30 minutes or until golden brown. Once done, set aside and let cool. It's important to let it cool properly so that you don't end up with a mashed potato salad!
  2. Meanwhile, place 3 eggs in a pot and fill with filtered cold water until there’s 1-inch of cold water above the eggs. Bring the water to a boil. Once it has reached a roaring boil, turn heat off, cover the pot and let the eggs sit in the boiling water for 12 minutes (exactly 12 minutes is the perfect time). Once the 12 minutes are up, strain the eggs and cool with more filtered cold water. Set aside and let cool.
  3. While waiting for the sweet potatoes and hard boiled eggs to cool, prepare the homemade mayo (recipe is attached below).
  4. In a bowl, mix the homemade mayo, grainy dijon mustard, red onion, pickles, capers, fresh dill, parsley and sea salt. Mix until everything is well incorporated. Add more sea salt to taste if needed.
  5. Once hard boiled eggs are cooled, chop them into medium diced cubes (it doesn’t have to be perfect since it will crumble again once mixed into the salad) and add into the mayo mixture.
  6. Once the roasted sweet potatoes are cooled, add them to the bowl and mix well. Garnish with a sprig of dill. Share & Enjoy with those you love!
Carnivore?
  1. I usually add 1/2 cup diced cooked nitrate-free bacon in this salad but I didn't include it in this recipe to make it vegetarian friendly. Even though I try to stay away from pork, I still love bacon. Not sure if I could ever stop eating bacon but I definitely try to eat them in moderation.
Vegan?
  1. Just mix 1/4 cup olive oil with 1 Tbsp grainy dijon, 1 Tbsp parsley, 2 Tbsp dill, 1 tsp capers and omit the mayo and hard boiled eggs. It's still a great salad that way.
Good to Know!
  1. The yams can also be simmered in water until soft instead of roasted. I just prefer to roast them to bring out more of the natural sweetness of the yams as the heat naturally caramelizes them. Also, more nutrients are lost in the water when simmering.
The Bella Life http://thebellalife.ca/
Bella Notes

  • Sweet Potato or Yams score pretty low on pesticide residues compared to regular potatoes so it’s okay to buy them not organic. If you use organic, it’s okay not to peel. BUT, if you’re using conventional, I highly suggest you peel your sweet potatoes as to reduce your toxic intake.
  • For this recipe, I made homemade mayo and homemade pickles. I try to make everything from scratch as much as I can! You can definitely use store-bought pickles (I recommend Bubbies pickles!) and store-bought mayo (I recommend Chosen Foods Avocado Mayo) but I would suggest you to try and make your own mayo. It’s quite simple! 
      

    Homemade Mayo
    Homemade Pickles

   

HAPPY EATING!! 🙂

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