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Tuesday, November 9, 2010

Phil's Summer Sweet Potato Salad (approved by Wendy and Susan – submitted by Debby and Phil)

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform large pieces
1/2 red bell pepper, seeded and diced small 1/2 green bell pepper, seeded and diced
small 1/2 large red onion, diced small
4 tablespoons finely chopped parsley. (Note, when available, use several different varieties of sweet potato for a more varied flavor and texture.)

3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
4 tablespoons cider vinegar (or Balsamic Vinegar)
1 tablespoon Worcestershire sauce
2 tablespoons lime juice (about 1 lime)
Salt and freshly cracked black pepper to taste
fresh coriander seed
a touch of sugar

1. Plug up your sink and fill it with about 5 quarts of cold water and a couple of trays of ice cubes.
2. In 3 quarts of boiling salted water, cook the pieces of sweet potato until just done, 10 to 12 minutes. Be careful not to overcook. You should be able to pierce them with a fork, but you should still feel some resistance, and the pieces should not fall apart.
3. Remove the pieces of sweet potato from the heat, drain, and immediately plunge them into the ice-water bath. After 30 seconds, drain them again, and put them into a large stainless steel bowl. Add the diced pepper, onion, and parsley.
4. Make the dressing: Place the mustard, ketchup, and garlic in a medium-sized bowl. Whisking constantly, add the olive oil in a slow, steady stream. Add the vinegar, Worcestershire sauce, and lime juice, and mix well. Season with salt and pepper to taste.
5. Pour the dressing over the sweet potato mixture, and toss gently. Serve immediately, or it will keep, covered and refrigerated, for up to 5 days.

1 sink
large pot
large bowl
Knife/chopping board
Medium size bowl
Spoons for tossing
Measuring utensils


This recipe can be found in The Thrill of the Grill, by Chris Schlesinger and John Willoughby.

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