Sweet Potato Salad
w/Dill, Capers and Yogurt
Roast 5) Sweet Potatoes and 5) Yams
In Olive Oil wrapped individually in Foil at 450 degrees F
for appox 1 hour
Remove from Oven, peel off skin, cube…place in bowl and set
aside…allow to cool
Dressing:
1 cup Miracle Whip
1 cup Greek Yogurt Dip with Dill and Cucumber
¼ cup Whole Grain Dijon Mustard
2 tblspn Honey Mustard
¼ cup Dill Pickle Juice
3 Dill Pickle Halves finely chopped
½ red onion chopped
2 tblspns capers
2 tblspns fresh flat leaf parsley
2 tblspns chopped dill
Scant less than 1/8 cup lemon juice
White pepper and salt to taste
Place all ingredients for the dressing in either a blender
or a bowl and then blend or use a hand held mixer to incorporate all the
ingredients. Once dressing has come together slowly and gently toss and coat
over the sweet potatoes and yams. Spoon in a bit at a time to make sure you
don’t over dress or under dress your sweet potato salad. Place in the
refrigerator and allow cooling until your ready to serve.
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