It really wasn't that long ago- just a year actually- that if someone asked me what a blog was, I would have responded with either a blank stare or an "Oh my God! What did my boys do now??!!"
It's hard to believe that technology has gifted us with this wonderful medium for sharing stories, information, ideas, recipes, and friendships.
It has also gifted my frazzled brain with a whole new set of rules for trying to keep track of these new ideas, information, and recipes! I do make every effort to credit the source of any recipe that wasn't developed by me, myself, and I.
BUT, (and I risk dating myself here), I have been around for just a little while and I do have a gajillion recipes collected over the years during times when people simply scribbled on napkins instead of emailing and we sometimes did the unthinkable (GASP!!!) and ripped a page out of a magazine in a waiting room WITHOUT noting the magazine, date, and chef.
The times they are a changin'!!
This recipe is one of those. I've been making this for years and the original was scribbled on the back of a magazine subscription card- leading me to believe it was one of those waiting room finds.
Anyway, today happened to be a day that found me spending a lot of time in waiting rooms and I needed a quick side for the grilled pork tenderloin that will be dinner. Sweet potatoes can ALWAYS be found in my fridge (a throwback to my days as a trainer of bodybuilders) and this lovely salad can be tossed together in minutes once the potatoes are roasted.
I used fresh pineapple that I had on hand today, but I have, on occasion, used chunks of canned pineapple. Even better, I've been known to use my homemade canned spiced, pickled pineapple. You might also add some thinly sliced jalapeno, but since my mother is having dinner with us tonight and she has an aversion to heat of any kind in her food, I omitted it.
Sweet Potato Salad
3 large sweet potatoes
3 TBSP good mayo
1 1/2 TBSP Dijon mustard
salt and pepper
1 cup finely diced red onion
3 stalks celery, coarsely chopped or sliced
1 red bell pepper, seeded and thinly sliced
about 1 cup chopped pineapple
OPTIONAL- 1 small apple, chopped and tossed with a bit of lemon juice to prevent browning
1/2 cup broken pecan halves, toasted
scallion to garnish
Preheat oven to 400 degrees. Peel potatoes and cut into pieces. Roast till just tender and starting to caramelize- not mushy- anywhere from 25-40 minutes. Allow to cool
In a small bowl whisk together mayo and mustard. Season to taste with salt and pepper. I usually drizzle in a few drops of the pineapple juice and whisk to combine.
Combine remaining ingredients except scallions and gently toss with dressing
I have been getting lots of emails from readers saying you miss the family stories, pictures, and recipe histories. I promise- they'll be back!! Getting ready to list this house has been a much bigger job than we anticipated and time just seems to get away from me. I so appreciate your concern and I'm so grateful for your interest
Buon Cibo, Buon Amici,
Pattie and Allie