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Wednesday, August 29, 1990 - Page updated at 12:00 AM

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Times Kitchen

Sweet Potato Salad

Sweet Potato Salad

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Cookbook'' by Craig Claiborne.

Sweet Potato Salad

4 to 6 servings; approximate preparation time 30 minutes

1 1/2 pounds sweet potatoes

Juice of 4 limes

2 large apples

1 cup thinly sliced and chopped celery

1 cup mayonnaise

6 ounces cashews or pecans

1. Cook the sweet potatoes in their jackets in boiling salted water until just barely tender, about 20 to 25 minutes; drain and peel. Quarter lengthwise, then cut into cubes. Place in a mixing bowl and sprinkle with lime juice. Chill.

2. Peel, core and dice the apples. Add to the potatoes with the celery and mayonnaise, mixing lightly but thoroughly.

3. Chill. Just before serving, gently stir the cashews or pecans into the salad.

Data per serving

Calories 215

Protein 2g

Fat 11g

Carbohydrates 31g

Sodium 33mg

Saturated fat 1g

Monounsaturated fat 4g

Polyunsaturated fat 4g

Cholesterol 0mg

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The following recipe is from ``Greene on Greens'' by Bert Greene.

Cold Curried Sweet Potatoes

4 servings; approximate preparation time 30 minutes

1 3/4 pounds sweet potatoes

1 medium red onion, finely chopped

1/2 green bell pepper, seeded and finely chopped

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup beef broth

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

1. Cook the sweet potatoes in their jackets in boiling salted water until just barely tender, 20 to 25 minutes. Drain. Cool, peel and cut into 1/8-inch-thick slices.

2. Combine the sliced potatoes, red onion and green pepper in a large bowl.

3. In a medium bowl, whisk the mayonnaise with the sour cream. Whisk in the broth, curry powder, salt and pepper. Pour this dressing over the potato mixture, then toss lightly to combine.

4. Chill. Serve sprinkled with the parsley.

Data per serving

Calories 434

Protein 5g

Fat 28g

Carbohydrates 44g

Sodium 500mg

Saturated fat 6g

Monounsaturated fat 5g

Polyunsaturated fat 15g

Cholesterol 26mg

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Aloha Sweet Potato Salad

6 servings; approximate preparation time 35 minutes

1/2 pound bacon

3 cups diced cooked sweet potatoes

2 cups pineapple chunks

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground pepper

1/2 cup macadamia nuts

Romaine leaves

1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well browned. Drain on paper towels.

2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and toss lightly. In a small bowl combine the mayonnaise, mustard and pepper.

3. Add dressing to the potato mixture and mix lightly but thoroughly. Just before serving, stir in the macadamia nuts.

4. Serve the salad in a chilled salad bowl lined with romaine leaves.

Data per serving

Calories 418

Protein 6g

Fat 29g

Carbohydrates 37g

Sodium 350mg

Saturated fat 5g

Monounsaturated fat 12g

Polyunsaturated fat 11g

Cholesterol 20mg

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Sweet Potato Salad

with Brown Sugar Dressing

8 servings; approximate preparation time 30 minutes

4 tablespoons red-wine vinegar

2 tablespoons brown sugar

1 tablespoon spicy brown mustard

3 tablespoons vegetable oil

1/4 teaspoon freshly ground black pepper

1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch cubes, measuring about 3 cups

1/2 cup red onions, chopped

1 red Delicious apple, unpeeled and chopped

1 cup jicama, peeled and chopped

1/2 cup raisins

1/2 cup toasted pecans, coarsely chopped

1. To prepare the dressing: In a small bowl combine the vinegar, brown sugar, mustard, oil and pepper. Whisk until well blended. Set aside.

2. Cook the cubed sweet potatoes in boiling water for only 5 minutes. Do not overcook. Drain, and rinse with cold water to stop the cooking; drain again.

3. In a large serving bowl combine the potatoes, onions, apple, jicama, raisins and pecans. Pour the dressing over the salad and refrigerate until ready to serve.

Data per serving

Calories 669

Protein 8g

Fat 52g

Carbohydrates 49g

Sodium 289mg

Saturated fat 7g

Monounsaturated fat 15g

Polyunsaturated fat 27g

Cholesterol 26mg

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Two Potato Salad

10 servings; approximate preparation time 30 minutes

Dressing:

1/4 cup plain low-fat yogurt

1/4 cup light mayonnaise

2 tablespoons spicy brown mustard

1/4 cup chopped dill pickles

1 tablespoon dill vinegar or white-wine vinegar

2 tablespoons sweet pickle relish

2 teaspoons green peppercorns with juice

1/4 teaspoon salt

Freshly ground black pepper to taste

Salad:

1 1/4 pounds red potatoes, cooked and cut into cubes

1 1/4 pounds sweet potatoes, cubed, cooked 5 minutes and drained

1 cup sliced celery

1 cup sliced radishes

1 cup green pepper, coarsely chopped

1. To make the dressing: In a small bowl mix together the yogurt, mayonnaise, mustard, pickles, vinegar, relish, green peppercorns, salt and several grindings of black pepper. Set aside.

2. To finish the salad: In a large bowl combine the red and sweet potatoes, the celery, radishes and green pepper. Pour the dressing over the potato mixture and toss lightly. Refrigerate until ready to serve.

Data per serving

Calories 134

Protein 3g

Fat 1g

Carbohydrates 29g

Sodium 205mg

Saturated fat 0g

Monounsaturated fat 0g

Polyunsaturated fat 1g

Cholesterol 1mg

Copyright (c) 1990 Seattle Times Company, All Rights Reserved.

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