Sweet Potato Salad Recipe

sweet potato saladPaul and I had some people over to the house recently and I got the chance to try a new recipe with produce from my favorite produce provider, Spacegirl Organics. They sent a beautiful pint of sweet peppers and such huge sweet potatoes that I couldn’t wait to put them to use together in a hearty mixture that’s filling yet not over-indulgent. This recipe is kid-tested so it’s also being archived in the baby/toddler recipe section of this blog.

The original concept of this sweet potato salad recipe came from Glow Kitchen, but we put a little spin on it to make it our own. Several asked for the recipe, so here it is!

Sweet Potato Salad Ingredients

  • 4 pounds of organic sweet potatoes, washed and scrubbed, then chopped into small cubes (don’t remove the skins; they provide excellent nutrition!)
  • 1 pint of organic sweet peppers, trimmed and diced with seeds removed
  • 1 yellow pepper, trimmed and diced with seeds removed
  • 6 scallions (roughly chopped green parts and finely chopped white parts)
  • 1/3 cup of finely diced sweet onion
  • 1 cup of roughly chopped fresh mint leaves
  • 6 T fresh-squeezed orange juice
  • 3 T fresh-squeezed lemon juice
  • 1 cup EVOO
  • 1-2 T coconut oil for baking potatoes
  • 1 teaspoon cayenne pepper (skip for the kiddos, unless they like a little heat!)
  • himalayan salt and pepper

Sweet Potato Salad Recipe

  • sweet potato saladToss sweet potato cubes in coconut oil, spread out on 2 baking sheets and sprinkle with salt and pepper.
  • Bake at 400 degrees for about 30 minutes.
  • Meanwhile, whisk together your two juices and EVOO. Add in cayenne pepper and a dash of salt.
  • Once cooked, remove sweet potatoes from the oven and immediately add onions and peppers, then toss with half of the juice/oil mixture.
  • Taste test! Add a little more salt, if needed, and another 1/4 of the dressing.
  • Refrigerate for an hour (or a day…or anywhere in between), add the rest of the dressing (does not need to be refrigerated overnight) and give a good stirring before serving.
  • Serve in a pretty crystal bowl or something that shows off the bright colors of your veggies!

As originally seen on http://www.glowkitchen.com/2012/11/zesty-sweet-potato-salad/ then slightly altered to showcase my Spacegirl Organics deliveries!

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged , . Bookmark the permalink.

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