This winter, Roy and I have been staying in one of the nicest RV "resorts" we have ever been in. The grounds are gorgeous and the sites are paved, spacious, and landscaped. It like going going to camp - there are so many activities that it's impossible to do everything that is offered. One pastime that everyone seems to partake in is eating! There are lots of pitch ins and opportunities for group dinners. This recipe was born out of the need to bring a dish to contribute to a gathering, and wanting to offer something different. It's a great side to serve with grilled meat and for someone who avoids legumes, it is a good substitute for baked beans.
Ingredients and Directions for Smoky Sweet Potato Salad - Yields 8 Generous Servings
4 medium sized sweet potatoes 4 red radishes 3 green onions, sliced 2 tablespoons diced red onion 1 tablespoon diced jalapeno pepper 1 cup mayonnaise 2 teaspoons apple cider vinegar 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon chili powder
Wash, peel, and cube the potatoes. Fill a large soup pan about half way up with water and bring to a boil. Add the potatoes and let the water return to a boil. Cook for about 5 more minutes or until the cubes can be easily pierced with a fork but still feel fairly firm. Don't let them get mushy. Drain and allow to cool. I actually put them in the refrigerator for about a half hour.
While the potatoes are cooking, wash the radishes. Slice a couple and dice the other two. Set some of the sliced radishes aside for garnishing.
If you haven't already done so, slice the green onion, and dice the red onion and jalapeno pepper.
When the potatoes have cooled, whisk together the mayonnaise, apple cider vinegar, smoked paprika, cumin, salt, garlic powder, black pepper, and chili powder.
Place the cooled sweet potatoes, radishes, red onion, green onions and jalapeno pepper in a large bowl. Gently mix in the dressing.