See Helen on the set of KMOV-TV’s Great Day St. Louis!

Founding Member

Also listed on:
StLouisRestaurants.com

Sign up for my newsletter

I occasionally send out exclusive news and updates thru my newsletter. Sign up to stay in touch!

Subscribe to The Ardent Cook

Archives

Sweet Potato and Pineapple Salad

vegetable sweet potato side salad Salad pineapple fruit  food photoThis Sweet Potato and Pineapple Salad is an unusual combination of fruit and vegetable and is the perfect  accompaniment to chicken, turkey and pork.  Roasting the potatoes and pineapple bring out sweetness and flavor.  The sweet potato is the large edible root belonging to the morning-glory family.  It is native to the tropical areas of the Americas.  There are many varieties of sweet potatoes but the two grown commercially are the large pale sweet potato whose skin is thin and the flesh is pale with the flesh being dry and crumbly.  The second variety is the Garnet sweet potato.

Sweet potatoes and yams are not the same thing.  Yams are a different species and rarely found or grown in the States  Look for Garnet sweet potatoes if they are marked.  They are generally more slender, smooth skinned and more red in color. The flesh is sweet, orange  and great for baking or mashing. I found them marked as Garnet sweet potatoes in one of the grocery stores the other day.

The pecans add crunch and the raisins sweetness to the salad.

The dressing is a combination of sweet and tart with a bit of heat from the ginger.  White balsamic vinegar is a boon to salads as it doesn’t discolor the salad as does the dark.

Sweet Potato and Pineapple Salad is a great change up salad for Thanksgiving although we eat it anytime of the year.Dressing

2 tablespoons olive or canola oil
2 tablespoons honey
2 teaspoons frozen apple juice concentrate
1 tablespoons balsamic vinegar, white if possible.
2 teaspoons minced peeled fresh ginger
3/4 teaspoon salt

Whisk all ingredients to blend in small bowl.  Season dressing to taste with salt and pepper.

Salad
1 1/4 pounds red skinned sweet potatoes (yams), cut into 3/4 inch square dice
11/4 pounds fresh pineapple, cut into 3/4 inch square dice
2 tablespoons chopped fresh parsley
1/3 cup pecans, toasted
1/3 cup dark raisins

Preheat oven to 350 degrees. Roast the sweet potatoes until just tender, 20 to 30 minutes.

Roast the pineapple until tender, about 20 minutes.  Cool both. Combine all ingredients; pour dressing over and toss gently.

Makes 4 to 5 servings.

vegetable sweet potato side salad Salad pineapple fruit  food photo

Comments are closed.