Plot twist Potato Salad

Looks like BBQ season is here so I thought it would be fun to put a nutrient dense spin on the classic potato salad. I’m not knocking your grandma’s potato salad recipe. It‘s comforting, hardy, grounding & filling, for sure but, it does not pack the nutrient punch that this stuff does.

I swapped the everyday idaho russet potatoes for sweet potatoes for 3 reasons..

1. Adding more sweet potatoes to your diet will help you tame those sugar cravings in recovery.  

2. Their high fiber content increases antioxidant activity that detoxes enzymes in your liver. 

3. Sweet potatoes are a complex carbohydrate that will  boost & sustain your energy levels. 

Sold? 

I am someone who once truly loathed sweet potatoes but recipes like this made me change my tune. I just needed that sweetness to be balanced out & zhuzhed up.  Adding some salty miso paste, some bright spicy peppers & some fresh green herbs does the trick. Ok, no more blathering on. Let’s make you something that will charm your sweet tooth, your friends & your body! 

Miso-Mayo Sweet Potato Salad 

2 Large sweet potatoes (cubed)

2 Tablespoons roasted sesame oil (or use whatever you have)

4 celery stalks (thinly sliced)

4 scallions (thinly slice the white part into coins - save the green tops for garnish)

1 small to medium red bell pepper (cored & chopped)

1 serrano pepper (optional)

1/2 cup cilantro (chopped save some for garnish) 

Miso-Mayo (you will have leftovers - see below for more ideas on how to use it)

1 cup Mayo (use what you like best here, be it Vegannaise, Duke’s or Helman‘s - it’s your call)

1 Table spoon miso paste (white or red)

1 garlic clove (minced)

1 teaspoon minced ginger

Set your oven to 450. In a bowl toss your cubed sweet potatoes in the sesame oil with & a little bit of salt & pepper.  Cover a baking sheet with some parchment paper & dump your sweet potatoes on it. Spread them out, they’re getting roasted so give them some room. We all need a little room when we’re going through some heavy sh*t, right? Pop them in the oven for 35 to 45 minutes. About half way through give them a little flip & swish on the pan so all the sides get some good color on them. 

While those are in the oven mix up your miso-mayo. Take all 4 ingredients & bring them together in a bowl. Store it in a mason jar (or whatever) in the fridge to chill. 

Once your sweet potatoes are roasty toasty let them cool for a bit. You don’t want them wilting your other ingredients with their newfound hotness. After they’ve chilled out add all of your veg to a bowl with 1/2 cup of your Miso-Mayo & combine.  Tah Dah!

Give it a taste & chill in the fridge. Garnish with cilantro & scallion tops before serving. 

It’s sweet. It’s salty. Soft, bright & crunchy. It’s got carbs, protein, fermented magic & loads of nutrients. It’s a win.

Now.. what to do with the remaining Miso-Mayo? Easy move would be to put it on your burger buns BEFORE you toast them. The taste & texture will blow your mind. My personal vote would be to put it on grilled corn on the cob with some cilantro for a spin on elotes aka grilled Mexican street corn.

I would love to hear what you think about this recipe if you give it a go. Please hit me up & let me know.

xo