Thanksgiving is long-gone and maybe you’d rather be stamping out gingerbread cookies and wondering if glace cherries deserve another look. But I think you shouldn’t discount this sweet potato salad yet. I had some leftover sweet potatoes and yams in the fridge and decided this would be the perfect way to use ‘em up. And yes, in Canada, we call the deep orange sweet potatoes “yams” to differentiate them from their lighter skinned companions.
The taters get all roasted in the oven and then coated in a creamy yogurt-based dressing that has flavour to spare. It’s also studded with toasted pecans and chewy dried cranberries which add good texture and colour. This salad is my version of autumnal heaven. It’s sweet and spicy and crunchy and tangy and I’d be happy to eat a tiny bowl of this daily.
The original version called for mayo, but I wanted to keep this a little lighter so I used 0% greek yogurt instead for the win. I used garam masala but any of your favorite curry powder would be fine here. I also think that if you wanted to go a bit Southwestern, you could toss in some chipotle and limes instead of the curry and see what happens – I think it could be kinda spectacular. Green onions and cilantro would be nice too!
Oh, and I’d love to pimp some of my non-food stuffs for a moment….I will be selling my cards, birthday calendars and brand-new recipe cards at Got Craft? this Sunday on the Drive in Vancouver. Please stop by my table and say hello! I will also be at Toque the following weekend as a fundraiser for the Western Front. And if you don’t live in Vancouver, you can always purchase my lovely paper goods on etsy. Shop now for stocking stuffers and holiday gifts!!
elsewhere: Take a peek over at Poppytalk this week and bake up a batch of everything but the kitchen sink cookies. It will soothe what ails you.
curried sweet potato salad with cranberries & pecans
(adapted from Homesick Texan)
3 large sweet potatoes (yams), peeled and cut into 3/4-inch cubes
1 T olive oil
1/2 c greek yogurt
1 T garam masala paste (I always use Patak’s) or curry powder
1 t dijon mustard
1/4 red onion, finely diced
1 c dried cranberries
1/2 c roughly chopped pecans, lightly toasted
Salt and pepper to taste
1. Add cut up yams into a bowl and drizzle with olive oil. Use your hands to make sure everything is coated. Dump them onto a baking sheet covered with parchment or silpat in an even layer and roast for 35 minutes or until tender.
2. In a large bowl, whisk together the yogurt, masala, dijon, red onions and cranberries, along with a little salt and pepper and half of the pecans. Add in the warm sweet potatoes and stir until well combined. Chill for 3 hours. Sprinkle with remaining pecans and serve.