Time 25m Yield 6 side-dish servings Number Of Ingredients 15 Steps:
Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don’t break apart, 10 to 12 minutes. Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley. Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper. Pour dressing over sweet potatoes, add pecans and toss gently.
Time 9h30m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling. Peel potatoes and cut into bite-sized pieces. Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
Time 50m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender. Drain thoroughly, transfer to a bowl and allow to cool. Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans. Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice. Spoon the potato and salad greens mixture onto the endive leaves. In a small bowl, beat the dressing ingredients together. Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
Time 40m Yield 10 servings. Number Of Ingredients 13 Steps:
Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.
Time 1h25m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool. Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish. Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture. Bake in the preheated oven until topping is golden brown, about 30 minutes.
Time 28m Yield 8 dishes, 8-10 serving(s) Number Of Ingredients 12 Steps:
In a large saucepan, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook. Drain and toss with lemon juice, and set aside. Add celery, green onions, pineapple chunks, and pecans. In a small bowl, combine mayonnaise, orange rind, orange juice, ghoney, ginger, and salt. Mix the mayonnaise dressing with sweet potato mixture, tossing gently. Serve immediately, or cover and chill.
