Sweet potatoes don’t seem to get near enough attention compared to their cousins, regular potatoes of many different colors. I don’t know why either. Sweet potatoes are very nutritious and are filled with a wide variety of vitamins and minerals. They are considered low glycemic and help, maintain blood sugar levels. They are high in fiber, which helps with weight control. And they are actually considered to be a super food. Plus, they just taste really good. So why wouldn’t people want to eat them more? I don’t have the answer to that. But I love sweet potatoes and try to incorporate them into our diet on a fairly regular basis.
When I made my Southwestern pork chops with the chiptole-peanut butter sauce, Simple Southwestern Pork Chops I wanted a Southwestern side dish to accompany them. My Southwestern sweet potato corn salad was a perfect match. It’s sweet and spicy and cool and refreshing all at the same time.
Southwestern Sweet Potato Corn Salad
1 large red bell pepper, roasted, peeled and seeded
1 large jalapeno, roasted, peeled and seeded
3 lbs sweet potatoes, cubed
1 cup mayonnaise
3 TBSP hot honey mustard
1-2 tsp Tabasco sauce, or to taste
salt & pepper to taste
1 lb corn
1/2 cup green onions, sliced thin
1/4 cup cilantro, chopped fine
toasted pepitas, optional
Roast the bell pepper and jalapeno, either on an flame or in the oven until they are completely blackened and charred. Place them in a plastic bag to let them sweat, then peel away the charred skin. Roasting Peppers
Cook the sweet potatoes until they are soft and tender, then drain and let cool.
As your sweet potatoes and peppers are cooling, make your sauce by blending all the other ingredients together well.
Mix in the sweet potatoes, jalapeno, bell pepper and corn, and voila! You now have a Southwestern potato salad. Let chill for at least a couple of hours before serving, to let all the flavors really blend in together and pop. I also topped mine with a few toasted pepita seeds.
I used my Sweet Heat Honey Mustard Bread and Jam which really brought the sauce to life. Also, for salads I always use frozen corn vs. fresh corn on the cob. I love corn on the cob, but for consistency’s sake, I find the frozen corn is best.
Stay safe and stay well Everyone. ‘Til next time.