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Sweet Potato Salad  This thread currently has 2,494 views. Print Print Thread
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gulfcoastguy
Monday, April 29, 2013, 4:35am Report to Moderator Report to Moderator

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Kyosha Nim
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This was in today's newspaper. I'm going to first post it as is then suggest a few changes.

Sweet Potato Salad

6 cups peeled and cubed sweet potatos
1/2 teaspoon dried ginger
1/2 teaspoon dried cumin
3 tablespoons olive oil divided
1/2 cup chopped green onions
1/4 cup dried cranberries
1/4 cup chopped toasted pecans
2 tablespoons orange juice
2 tablespoons maple syrup
1 tablespoon lime juice
1/2 teaspoon nutmeg

Preheat oven to 425F. Line baking sheet with foil and spray with cooking spray. Toss sweet potatos with 1 tablespoon olive oil, ginger, and cumin and spread out on sheet. Roast 30 minutes or till potatoes are crisp. Cool and transfer into a serving bowl. Add onions, pecans, and dried cranberries. In a small bowl add 2 tablespoons olive oil, maple syrup, orange juice, lime juice, and nutmeg. Toss with the potatos

My changes: tangerine juice for orange juice and instead of cooking spray, line the tray with parchment paper, maybe use sweet vidalia onion instead of green onion.

Original source: "Too Hot in the Kitchen" by Holly Clegg

Revision History (1 edits)
gulfcoastguy  -  Thursday, May 2, 2013, 3:45am
mess up in the dressing
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DenverFoodie
Monday, April 29, 2013, 5:06am Report to Moderator Report to Moderator

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Ee Dan
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Quoted Text
My changes: tangerine juice for orange juice and instead of cooking spray, line the tray with parchment paper, maybe use sweet vidalia onion instead of green onion.


I do something similar using sweet potatoes, beets & onions.

I line the baking sheet with foil which makes clean up real easy
Be sure to interlock the sheets of foil if you don't have extra wide foil.


Every morning create your day.  If you don't, life will for you!

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Spring
Monday, April 29, 2013, 4:31pm Report to Moderator Report to Moderator

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Both sound delish!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Ribbit
Monday, April 29, 2013, 5:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yum!  Occasionally I make potato salad with white sweet potatoes (also called Korean or Japanese sweet potatoes).  They taste a little sweet but they're not orange.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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Jane
Monday, April 29, 2013, 5:16pm Report to Moderator Report to Moderator

Kyosha Nim
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GCG, sounds delicious.  
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ruthiegirl
Monday, April 29, 2013, 5:28pm Report to Moderator Report to Moderator

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Kyosha Nim
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Adding juice, dried fruit AND syrup to a starchy vegetable? That sounds way too sweet for me, even if I substituted compliant ingredients (such as grapefruit juice and agave.) I prefer to use savory spices on sweet potatoes and not add any more carbs to the dish than are already in the sweet potatoes themselves.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Spring
Monday, April 29, 2013, 5:42pm Report to Moderator Report to Moderator

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Approx. six servings with a teaspoon each of juice and syrup and about 17 calories of cranberries is something I could deal with very easily on an otherwise good day on my diet.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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gulfcoastguy
Monday, April 29, 2013, 6:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Spring
Approx. six servings with a teaspoon each of juice and syrup and about 17 calories of cranberries is something I could deal with very easily on an otherwise good day on my diet.


Actually it's 12 servings at a half cup each. If you are talking about glyceric load the pecan would slow it down a bit. I found apple juice sweetened dried cranberries.

If this works out I may try it also adding a finely diced jalapeno.
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Seraffa
Tuesday, April 30, 2013, 1:52am Report to Moderator Report to Moderator

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Men are eternally attracted to hot peppers. I will never know why. Maybe it's the instinct to challenge something powerful; just like in bull fighting, bull running or bull riding. I will substitute hickory or filberts for those pecans. Otherwise everything else looks perfect. Thank you, GCG - this is a "must" for a summer salad debut!  


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gulfcoastguy
Tuesday, April 30, 2013, 2:02am Report to Moderator Report to Moderator

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Kyosha Nim
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Good luck finding the maple syrup. It looks like I'm going to have to pay through the nose at the Health Food Store. I've checked all 3 grocery stores in town. BTW try to find syrup that isn't corn based, even the "no HFCS syrup" still has regular corn syrup.
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Ribbit
Tuesday, April 30, 2013, 2:03am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ruthiegirl
Adding juice, dried fruit AND syrup to a starchy vegetable? That sounds way too sweet for me, even if I substituted compliant ingredients (such as grapefruit juice and agave.) I prefer to use savory spices on sweet potatoes and not add any more carbs to the dish than are already in the sweet potatoes themselves.


You type Os!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Spring
Tuesday, April 30, 2013, 5:35am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
Actually it's 12 servings at a half cup each. If you are talking about glyceric load the pecan would slow it down a bit. I found apple juice sweetened dried cranberries.

If this works out I may try it also adding a finely diced jalapeno.

It would really be hard for me to just eat a half cup of this delicious sounding dish! But, absolutely no jalapeno for me.  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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yaeli
Tuesday, April 30, 2013, 6:39am Report to Moderator Report to Moderator

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Thanks for the recipes. Baked sweet potatoes and beets are wonderful together - it's time I buy a new oven.

A reminder: Dried cranberries are often coated with sunflower oil 'finish' - an avoid for B's.    


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gulfcoastguy
Tuesday, April 30, 2013, 11:14am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from yaeli
Thanks for the recipes. Baked sweet potatoes and beets are wonderful together - it's time I buy a new oven.

A reminder: Dried cranberries are often coated with sunflower oil 'finish' - an avoid for B's.    


Yep, just try to find them with out it! Still an auxillery ingredient in one of the lowest volume ingredients is many times better than the usual.
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jayneeo
Thursday, May 2, 2013, 1:55am Report to Moderator Report to Moderator

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Kyosha Nim
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this sounds sooo good! And sweet potatoes are low glycemic, if not low cal.
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DenverFoodie
Thursday, May 2, 2013, 4:40am Report to Moderator Report to Moderator

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Quoted from Seraffa
just like in bull fighting, bull running or bull riding.

That's a lot of bull!
Sorry.  Couldn't pass it up!



Every morning create your day.  If you don't, life will for you!

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Tom Martens
Thursday, May 2, 2013, 12:47pm Report to Moderator Report to Moderator

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Quoted from Ribbit


You type Os!


This Type O loves his sweets


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yaeli
Friday, May 3, 2013, 9:27am Report to Moderator Report to Moderator

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Jane
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Kyosha Nim
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Me too......
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O in Virginia
Sunday, May 5, 2013, 12:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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That looks delicious, Gulfcoastguy.    I would use pineapple juice rather than orange, and agave syrup rather than maple syrup - but the rest of it looks like mostly supers for me.

I had a recipe a while back for sweet potato and white potato salad with mustard greens that was very good.  I would just omit the white potatoes today, but the mustard greens and the sweet potatoes were a good combination in a salad.
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gulfcoastguy
Sunday, May 5, 2013, 3:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yes, as allways, adapt as needed. For my self 2 tablespoons of maple syrup is 1/2 teaspoon a serving. Pineapple is a good combination with sweetpotatos or winter squash.
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Kristin
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Kyosha Nim
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Quoted from gulfcoastguy
Good luck finding the maple syrup. It looks like I'm going to have to pay through the nose at the Health Food Store. I've checked all 3 grocery stores in town. BTW try to find syrup that isn't corn based, even the "no HFCS syrup" still has regular corn syrup.


Big maple syrup heist in Canada last year... one of the largest agricultural thefts on record. It could account for the exorbitant prices lately.

http://www.businessweek.com/articles/2013-01-02/the-great-canadian-maple-syrup-heist



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Tom Martens
Monday, May 6, 2013, 2:39pm Report to Moderator Report to Moderator

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I tried the salad last night and I think I could do without the nutmeg.

I replaced the maple syrup with honey and orange juice with black cherry juice.

My only question is how to "crisp" the cubed sweet potatoes without burning them.


Be who you are.  Those who mind don't matter, those who matter won't mind.

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san j
Tuesday, May 7, 2013, 12:31am Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Adding juice, dried fruit AND syrup to a starchy vegetable? That sounds way too sweet for me, even if I substituted compliant ingredients (such as grapefruit juice and agave.) I prefer to use savory spices on sweet potatoes and not add any more carbs to the dish than are already in the sweet potatoes themselves.

And the audience said:


Plus: Really struggling to understand this being characterized as a "salad".


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O in Virginia
Tuesday, May 7, 2013, 1:28am Report to Moderator Report to Moderator

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Kyosha Nim
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"Salad" covers a pretty broad spectrum of foods.  Not just greens.  ESPECIALLY in the south!  
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