Sweet potato slaw
I found this recipe and thought it sounded like an easy way to eat our veggies, so I gave it a try. It doesn’t really taste at all like baked sweet potatoes, which is totally fine. Instead, the apple and pineapple flavors really come through. If I make it again, I’m going to use less mayo and sour cream, because it was very wet. I’d also use sunflower seeds instead of walnuts for a little salty crunch. In fact, I probably will make it again so I can try out those changes before deciding if it’ll become a keeper or not.
Recipe: Sweet Potato Slaw
(slightly adapted from allrecipes.com)
1/2 c. mayonnaise
1/2 c. sour cream
2 Tbsp. honey
2 Tbsp. fresh-squeezed lemon juice
1 tsp. grated lemon peel
1/2 tsp. kosher salt
1/4 tsp. pepper
3 c. peeled and shredded sweet potatoes
1 medium apple, peeled and diced small
1 8-oz. can of pineapple tidbit, drained
1/2 c. chopped walnuts
In a bowl, combine the first 7 ingredients and stir until smooth. Add the rest of the ingredients and toss to coat. Cover and refrigerate for at least 1 hour before serving.