Are you one of those who walks right past the sugary, marshmallow-topped sweet potato casserole without giving it a second thought? I fall into that category — and I love sweet potatoes, but I’m always looking for a savory option.
I’ve made mashed sweet potatoes with chipotle peppers, green peppers, and onions for several years, but I’ve been looking for something off the charts for this year’s Thanksgiving feast.
The idea came to me when I was serving ribs and baked beans for dinner back in the fall. I was thinking that with all the clever cooks out there, someone must have come up with an idea for sweet potato salad. Sure enough, I found what I was looking for at delish.com.
The recipe is remarkably simple and delicious. It took a while to make it due to the fact that I had to peel and dice the sweet potatoes as well as the red onion. But that really didn’t take terribly long. The vegetables are roasted in the oven, which takes a few minutes, and when done, they’re mixed with a tangy, vinegary dressing along with feta cheese and cranberries. I added some toasted almonds for a nice crunch and sat down to a bowl of deliciousness.