Spicy Sweet Potato Salad
The flavors found in this Spicy Sweet Potato Salad are a magnificent harmony of sweet, spicy, and savory. There is room for so much versatility here, so let your creativity run wild! Experiment with additional spices like chipotle pepper, hot sauce, and more, and vary the veggies as well. Try adding some beets for color, or chopped asparagus for crunch!
Serves 8
1⁄4 cup Paleo Mayo (see Chapter 5)
1 tablespoon mustard
4 small sweet potatoes, cooked, peeled, and cubed
1 teaspoon cumin
1 teaspoon red pepper flakes
4 large celery stalks, sliced 1⁄4″ thick
1 red bell pepper, diced
1 cup diced fresh pineapple
2 green onions, finely chopped
2 jalapeños, finely chopped
Salt and pepper, to taste
1⁄2 cup coarsely chopped pecans, toasted
2–3 tablespoons chopped fresh chives
- In a large bowl, mix Paleo Mayo and mustard. Add sweet potatoes, cumin, red pepper flakes, celery, red bell pepper, pineapple, green onions, and jalapeños, and toss gently.
- Season to taste with salt and pepper. Cover and refrigerate about 1 hour. Fold in pecans and sprinkle with chives.
