Our last Patient Appreciation Day was a huge success and a lot of fun for everyone who got to be a part of it. If you were unable to make it to our July patriotic cookout themed PAD, I wanted to make sure you at least got your hands on our most requested recipe of the day: The Sweet Potato Salad. If you are like me and love having a potato salad at a picnic but avoid eating starchy white potatoes, this may be a new favorite of yours as well! I hope you enjoy it, as well as join us for our next Patient Appreciation Day focusing on Back to School lunch and snack ideas (that really work for the whole family!).
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SWEET POTATO SALAD
- 2lb. Sweet Potatoes, peeled & sliced in ½” rounds
- ½ Bunch Green Onions, sliced (about ½ c.)
- ½ c. Basil, chopped
- 2 Tbs. Thyme, chopped
- 2 Tbs. Lemon Verbena, chopped (optional)
- ½ c. Sheep’s Feta, crumbled
- 3 Strips Turkey Bacon, cook crisp & crumble (optional)
- Grapeseed Oil (for brushing sweet potatoes)
- Paprika
- Salt
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DRESSING
(Place all ingredients in a jar and shake)
- 4-6 Tbs. Olive Oil
- 2 Tbs. Brown Rice Vinegar
- 1 Tbs. Honey
- 1 Tbs. Dijon
- 1 tsp. Lemon Zest
- Salt & Pepper to taste
Heat Grill. Brush sliced Sweet Potatoes with grapeseed oil and sprinkle with paprika and salt. Put sweet potatoes on grill and flip after about 5 minutes. In 5 minutes, turn over again. Continue to rotate until tender and remove from heat. Allow to cool at least 10 minutes. (Sweet potatoes can also be broiled in the oven or grilled on a griddle)
Once cooled, roughly chop sweet potatoes and place in a large bowl. Gently add in salad ingredients and dressing, and lightly toss until mixed. Adjust taste with salt & pepper.
Serves 4-6
