I made this quick side dish about a week ago for a BBQ at a friend’s house. I was starting to get some mobility in my arms after my bike accident so I was feeling like showing off.
“Hey! Look at me! I can cut sweet potatoes with mah’ crippy ‘bows!”
That’s what I call them by the way. “Mah’ crippy ‘bows” sounds way more fun than “bilateral radial head fractures.”
Anyways, I’d definitely say side dishes are one of my specialties. I’m not super skilled with meat (that sounds weird) and I am by no means a precise baker. Side dishes can be quite simple to pull together and with a little creativity they can have a big impact. So, grab your sweet potatoes, dried cranberries, and curry and let’s get cooking! Whether you have crippy ‘bows or not.
Curried Sweet Potato and Cranberry Salad
Serves 4-6 as a side dish
2 pounds sweet potatoes
1/4 cup fat-free Greek yogurt
1/4 cup mayonnaise (I use an all-natural, low-fat kind)
2 tbsp. milk
1/4 cup dried cranberries
2 tbsp. minced chives (plus more for topping)
2 tbsp. minced parsley (plus more for topping)
1 tsp. curry powder
1/2 tsp. sea salt (plus more for boiling)
1/2 tsp. black pepper
1.) Peel the sweet potatoes and cut into one-inch (bite-size) chunks. Place the potatoes in a large pot and cover with water (an inch or so over the potatoes). Sprinkle a heavy pinch of salt in the pot. Cover and place on high heat. When they come to a boil, remove the lid and cook until tender. About 10-15 minutes.
2.) Drain the potatoes in a colander. If you’re a little rushed (like I was) rinse with cold water to cool. Set aside.
3.) Mix all the other ingredients together in a large mixing bowl. Fold in cooled potatoes.
4.) Top with additional herbs if you like and keep refrigerated. Serve cool.