Evening Edge
What’s For Dinner?
DEL.ICIO.US
Curry Sweet Potato Salad - from Nacoochee Grill in Helen
Rate this recipe: (average rating = 4.00 with 54 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Salad Vegetarian
From the menu of . . . Nacoochee Grill
7277 S. Main St., Helen
706-878-8020
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
Ingredients:
-
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
Instructions:
In a large bowl, combine mayonnaise, curry powder, brown sugar and mustard. Add sweet potatoes, dried cranberries, pecans and green onions. Season with salt and pepper. Chill overnight.
Nutrition:
Per serving: 383 calories (percent of calories from fat, 52), 3 grams protein, 44 grams carbohydrates, 6 grams fiber, 22 grams fat, 7 milligrams cho-
lesterol, 115 milligrams sodium.
lesterol, 115 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Salad Vegetarian
Recipes in the same category:ATL restaurant recipes
Recipes from: Naccochee Grill