Memorial Day is our opportunity to set aside time to honor and thank all of those who died protecting and serving our country. What a sacrifice! I am truly grateful and honor you today.
In addition to remembering our military personnel that gave their lives, Memorial Day marks the beginning of SUMMER! No school…sunshine…swimming…barbeque! We’re officially opening our grill for the season, and we’ll be having this sweet potato salad, a paleo alternative to traditional potato salad, with our meal tonight.
Sweet potatoes are a super nutritious, starchy carbohydrate that are a welcome part of my diet. I’m pretty active, and since I don’t really eat any grains, I need another good source of carbs, and my preference is to get them through a variety of veggies. The great thing about sweet potatoes is that they satisfy your sweet tooth, but the natural sugars they contain are wrapped up in a nice fibrous package, so the sugars are slowly released into your blood stream rather than quickly spiking your blood sugar like sweeteners and grains do. Sweet potatoes can be added to so many things – I like to throw a cooked sweet potato in when making bread. Most sweet potatoes are a rich orange color, which is your clue that they contain a good source of beta-carotene, a powerful antioxidant that is the precursor to vitamin A. Sweet potatoes also offer plenty of B and C vitamins and lots of minerals like iron, magnesium, and potassium.
The first step in making sweet potato salad is to peel and cube the sweet potatoes and then boil the cubes until they are tender when pricked with a fork. I let them drain and cool on a paper towel lined plate before adding them to a medium sized bowl.
In addition to sweet potatoes, I added some soaked raisins, diced celery, and diced purple onion to this salad.
I’m big into using nuts as a dairy free and vegan way to achieve a creamy texture for soups, sauces, and dressings. To get the creamy texture without the mayonnaise used in traditional potato salad, I combined Marcona almonds, honey, olive oil, and apple cider vinegar in the food processor and processed them with spices until creamy. I went for a Moroccan flavor in the dressing for this sweet potato salad by choosing the spices ginger, turmeric, coriander, cumin, salt and pepper.
My mouth is watering looking at this sweet potato salad! I am even happier than expected with this recipe! So flavorful and different and delicious! I’ve got a few salmon fillets marinating to throw on the grill later on, and the sweet potato salad is chilling in the fridge to go with. Now to figure out something green to round out the meal. And then of course there’s dessert…hmmm…
- 3 medium sweet potatoes, peeled and cubed
- ½ purple onion, diced
- 3 stalks celery, diced
- ½ cup raisins, soaked in warm water and soaking water discarded
- 2 tablespoons Marcona almonds
- ½ tablespoon honey
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon water
- 1 teaspoon ginger
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Boil cubes of sweet potato until tender when pricked with a fork.
- Drain on a paper towel until cool.
- Combine sweet potato, onion, celery, and raisins in a medium bowl.
- In a food processor, combine almonds, honey, apple cider vinegar, olive oil, water, and spices, and process until smooth and creamy.
- Pour dressing over sweet potato mixture and gently fold into the salad until the ingredients are coated with the dressing.
- Refrigerate before serving.