November 22, 2006

Chef Doug's Sweet Potato Salad

I think I've mentioned before, I have a fear of cooking.   I'm always worried that the dish will be a flop.   That said, I know that I can always count on our Head Chef, Doug Kramer,  to soothe my fears and guide me toward a dish that will please a crowd.   I've even been known to phone him from home, mid-recipe to ensure that I'm on track.   

Last week, I asked Chef Doug for a list of his most requested recipes and found one that seems perfectly suited for a Thanksgiving Day meal.  If you are looking for a quick, easy salad to prepare, our Sweet Potato Salad(pdf link)  might be just what you've been looking for.

Bon appétit!

"CRUISE WEST" SWEET POTATO SALAD

Servings: 8

This recipe has been electronically scaled down from 80+ portions. Some adjustments may be necessary.

INGREDIENTS:
1 pound fresh sweet potatoes or yams, washed
brown sugar, as needed
1 each red apple, cored and diced
1/4 cup chopped pecans
1/2 cup red bell pepper, seeded and ribbed, finely chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped

DRESSING:
1 ounce sour cream
2 ounces mayonnaise
1 each lemon, zested and juiced, no seeds
1 ounce honey
salt and pepper, to taste
1 teaspoon fresh tarragon, finely chopped

PROCEDURE:

Peel and cut sweet potatoes into 1/2 inch cubes. Hold cut potatoes in water.

When potatoes are all cut, drain well and place in mixing bowl. Toss lightly with just a little brown sugar to coat
well.

Place cut potatoes on paper lined sheet pan, single layer and bake in 350 d. oven just until tender. This will not
take very long. Remove from oven, transfer to cool sheet pan, single layer and place in cooler to chill.

Prepare apples, pecans, red bell peppers, celery and red onion, place in clean mixing bowl.

Separately mix all ingredients together for dressing and blend well.

When potatoes are chilled gently toss all ingredients together.

Place in serving bowl, decorate and garnish for service.

Per Serving (excluding unknown items): 149 Calories; 9g Fat (51.0% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Posted by Leigh on November 22, 2006 1:56 PM

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