Wednesday, July 21, 2010

Curry Sweet Potato Salad

Apparently there is a pretty cool little restaurant called the Nacoochee Grill in Helen, GA where they serve this amazing salad. I stumbled across the recipe while I was looking to use up the surplus of sweet potatoes on Corcoran Street. I must say, it may seem peculiar to combine these ingredients together, but it is pure magic. I've been making a warm version of vegetarian sweet potato curry for years and serving it cold just seemed to make sense. I use a Madras Curry powder that imparts some serious heat that is perfectly balanced by the sweetness in the potatoes and the creamy dressing. The craisins and crunchy pecans take it to the next level. I could have eaten this salad all day long. It's late-July and you've probably already eaten your fair share of "normal" potato salad, so if you are looking to spice things up with something new, give this a try. I love that the recipe suggests that you make it in advance and let it sit overnight in the fridge. Sweet make-ahead bliss.Curry Sweet Potato Salad (from Nacoochee Grill)
4 sweet potatoes
1/2 cup mayonnaise
1/4 cup plain yogurt
2-3 teaspoons curry powder
1 tablespoon brown sugar
1 teaspoon course ground mustard
1/2 cup craisins
1/2 cup pecan pieces
3 scallions
Salt and pepper

1. Peel potatoes and slice them into bite size (about 1-inch) cubes. Cook them in a pot of salted, boiling water for 15 minutes or so, until tender, but still firm. You are looking for chucks of sweet potatoes in the salad, not sweet potato mush. Drain the potatoes and allow to cool slightly while you get on with the rest of the salad.
2. Whisk together mayo, yogurt, curry powder, brown sugar, mustard, and a sprinkle of salt and pepper.
3. Chop scallions and add to the dressing.
4. Add craisins and pecans. I like to toast nuts before I use them, but I was rushing around so I didn't do that here. You certainly could and I'm sure it would be even better.
5. Fold in the potatoes gently so that it is well mixed. Taste for seasoning and add salt and pepper if needed. Allow to sit in the fridge for 1-24 hours so that the flavors can meld together. Enjoy!

1 comment:

  1. These ingredients go together. Don't be fooled. The curry really offsets the sweet flavor of sweet potatoes and the cranberries without being too opposite or jarring.

    Alex and I were fighting over leftovers when you were at Mark's once. I think I won by hiding them and faking ignorance.