What’s For Dinner?
Curry Sweet Potato Salad - from Nacoochee Grill in Helen
(First star is lowest, fourth star is highest)
From the menu of . . . Nacoochee Grill
7277 S. Main St., Helen
Q: During a recent trip through the North Georgia mountains, my wife and I stopped for lunch at the Nacoochee Grill. The blackened mahi-mahi sandwich was tasty, but we fell in love with the sweet potato salad. Can you get the recipe?
- Andrew A. Leuthold, Marietta
A: They say necessity is the mother of invention, and this salad exemplifies that adage. Faced with leftover sweet potatoes from its dinner menu, the Nacoochee Grill developed this tasty salad. It's offered as a side for lunch and dinner and is so popular that it is frequently requested in quantities to go.
Hands on time: 15 minutes Total time: 15 minutes Serves: 6
1/2 cup mayonnaise (the Nacoochee Grill recommends Hellmann's)
2 teaspoons curry powder
1 tablespoon brown sugar
1 teaspoon course ground mustard
4 cups cooked, peeled and diced sweet potatoes (about 2 large)
1/2 cup dried cranberries (such as Craisins)
1/2 cup pecan pieces, lightly toasted
2 green onions, sliced
Salt and pepper to taste
lesterol, 115 milligrams sodium.