• 20Nov

    According to the North Carolina Sweet Potato Commision, sales of sweet potatoes a.k.a. yams peak during the month of November. No doubt many a Thanksgiving table will feature a casserole of butter and brown sugar coated sweet potatoes hidden under a blanket of (no doubt another hot November seller) mini marshmallows.

    I have to admit my family would have my hide if I didn’t make the candied yams. My family loves their traditional Thanksgiving dishes and don’t dare mess with tradition! I heard a mighty ear full during my early cheffing career while trying to ‘explore new tastes.’ Then when I decided to be more health conscious and cut back on the sugar and butter – whoa! Mom’s favorite dish was messed with! I went home with my head hung low and the dish barely touched. So I have learned not to mess with tradition when it comes to my family’s Thanksgiving dinner! …though I have managed to accidentally forget the mini marshmallows the last few years…

    If I could re-write the traditional menu, I would make this sweet potato dish that our good friend R shared with us a few years ago. For a more colorful salad, use a mix of yellow, orange and purple sweet potatoes.

    Sweet Potato Salad with Dijon Vinaigrette

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Dijon Vinaigrette
    2 tablespoons Bragg’s apple cider vinegar or White wine vinegar or White Balsamic Vinegar
    1 tablespoon dijon mustard
    1/4 cup extra virgin olive oil
    salt and pepper

    1 1/2 pounds Sweet potato or Yams — steamed and diced
    2 each scallion – thinly sliced

    Whisk together dijon vinaigrette ingredients.

    Cook sweet potato by putting halved unpeeled sweet potato in a single layer in a steamer. Steam til tender – about 1/2 hour. Remove from heat and cool. Peel and dice into 1/2 – 3/4″ dice.dice.

    Toss sweet potatoes with scallions and vinaigrette. Serve at room temp or slightly warm.

    Enjoy!

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