If you’re like me and you have a weakness for fried food then there is nothing quite like sweet potato fries with a side of chipotle mayonnaise. But that won’t help you fit into your summer bikini or inspire confidence the next time you flex for yourself in the mirror. Admit it, you all do it!
Fried and mayonnaise are counter-productive to any healthy lifestyle and/or fitness regimen. So forget I ever mentioned the two words at all!
That’s why I’ve decided to turn my weakness for late night sweet potato fries into a healthy salad so as to satisfy those cravings for carbohydrates but in a constructive way!
I made this salad for the family a couple weekends ago and they loved it! This is the type of salad that goes well with chicken or beef. Consider heavier meats with lots of flavour. Don’t consider this a compliment to fish. The bitterness of the blue cheese takes away from the subtle texture of fish. Something like a roast beef, chicken, or a turkey dinner. Or the hell with it, pack it for a lunch and be the envy of the office! This salad is great prior to a workout because it’s full of carbohydrates and is loaded with iron.
This recipe has it all; the sweetness from the sweet potatoes (go figure hugh?!), the saltiness and bitterness of the blue cheese, combined with the crunchiness of the toasted pecans, this recipe has the propensity to be apart of any culinary dreamers little shop of horrors. Confused, well what I mean is that with the Halloween season rolling around the corner this earthy salad is a perfect compliment to any Halloween party. The orange from the sweet potatoes will cause them to ooze with envy. And Hey! That’s even before they tried your salad.
So try it at home and let me know what you think. ‘Nough talking. Get to eating!
Happy dinning, gaming, training, and whatever else it is you need to fuel yourself for life.
1 ½ lbs Sweet Potatoes, about 2 large
3 Tbsp. Fig Balsamic (Substitute: balsamic, or white balsamic vinegar)
½ cup chopped red onion
coarsely chopped pecans toasted (Medium heat for 3-4 minutes. No oil required)
3 Tbsp. chopped parsley
2 Tbsp. olive oil
½ Tsp. salt
½ Tsp. cayenne pepper
½ cup crumbled blue cheese (Substitute: Goat cheese)
The secret to this salad is cooking the potatoes until they’re al-dente. Or in laymen terms, crunchy but not mushy. The proper consistency should be until the potatoes are slightly crunchy but still soft enough to break apart with your fingers.
- Peel the SWEET POTATOES and cut them into 1-inch pieces. Place in a pot, add water and salt. Ensure the water covers them. Bring to a boil, then cover and simmer until potatoes are tender. This should take roughly 3-5 minutes. Be careful not to overcook them!
- Drain the water and place them in a bowl and toss with 1Tbsp. of FIG BALSAMIC VINEGAR. Stir in RED ONION, TOASTED PECANS, and PARSLEY.
- Whisk remaining vinegar, with, salt, and cayenne. Toss the potatoes once more sprinkle with cheese and toss again.
TIP: Whisk remaining vinegar, salt and cayenne before serving so as not to discolour the bright orange sweet potatoes!