I’ll be away tomorrow so I’m sending you a recipe for you to make this weekend. Will resume typing on Monday. Happy cooking.
SWEET POTATO SALAD
from Summer Cooking with Art Smith
4 sweet potatoes
¼ c. mayonnaise
2 T. Dijon mustard
4 celery ribs, cut into ¼” thick slices
1 small red bell pepper, seeded and cut into ¼” dice
1 c. diced fresh pineapple
2 scallions finely chopped
½ c. coarsely chopped pecans, toasted
Garnish: chopped fresh chives
1. Preheat oven to 400 degrees. Wrap the individual potatoes in foil. Bake for 1 hour, until tender. Cool until easy to handle. Peel, then cut into ¾” chunks.
2. In a large bowl mix the mayonnaise and mustard. Add the sweet potatoes, celery, red pepper, pineapple, and scallions and toss gently, seasoning to taste with salt and pepper.
3. Cover and refrigerate until chilled. The salad can be made one day ahead.
4. Just before serving fold in the pecans and sprinkle with chives.
Notes: If you plan to make the salad a day ahead then leave out the pineapple chunks until just before serving, otherwise the salad tends to get watery.
Toast the pecans on a baking sheet in a 350-degree oven for 7-8 minutes.