Cooking Recipe Chilled Sweet Potato Salad W/Sweet Pickles &
Recipe Ingredients
Directions
In a lg. pot of boiling water, cook the cubed sweet potatoes until
they are tender but still offer some resistance when pierced with a
fork, about 8 to 10 mins. Set aside to cool. In a small bowl, combine
the sour cream, parsley, lemon juice, sugar, celery seed, dill,
paprika, pepper, and salt; and mix. Combine sweet potatoes, celery,
pickles, and onion. Add all but 2 tbsp of the sour cream dressing to
the potato mixture and mix well. Cover and refrigerate overnight or
at least until thoroughly chilled. Turn chilled salad out onto a bed
of greens; spoon the reserved dressing over the top and serve. Yield
- 4 to 6 servings.
Source: TPA Trib (1/15/98)