Low-Country Sweet Potato Salad
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 6 to 8
Ingredients
2 ½ pounds sweet potatoes, peeled and cut into 1 ½-inch pieces2 ¾ pounds russet potatoes, peeled and cut into 1-inch pieces½ cup olive oil 4 slices bacon, cut into ½-inch pieces1 large shallot, minced1 teaspoon cayenne pepper Salt and pepper 1 tablespoon lemon juice 1 teaspoon Tabasco sauce 2 tablespoons toasted sesame seeds 2 tablespoons chopped fresh parsley leaves
Before You Begin
Sweet potatoes and sesame seeds are an important part of cooking along the South Carolina coast, otherwise known as the Low Country.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat to 375 degrees. Spray two rimmed baking sheets with cooking spray. Set aside.
- Toss potatoes with 1/4 cup oil, bacon, shallot, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Divide between prepared pans and bake until tender, 30 to 40 minutes, stirring potatoes every 10 minutes and switching positions of pans halfway through cooking. Cool potatoes for 20 minutes.
- Whisk together lemon juice, Tabasco, and remaining 1/4 cup olive oil in small bowl. Season dressing with salt and pepper to taste. Transfer cooled potatoes to large serving bowl, add lemon juice mixture and 1 tablespoon each of sesame seeds and parsley, and toss gently to coat. Sprinkle remaining sesame seeds and parsley on top. (Salad can be refrigerated for up to 1 day.) Serve chilled or at room temperature.
Yield
Serves 6 to 8Ingredients
2 ½ pounds sweet potatoes, peeled and cut into 1 ½-inch pieces
2 ¾ pounds russet potatoes, peeled and cut into 1-inch pieces
½ cup olive oil
4 slices bacon, cut into ½-inch pieces
1 large shallot, minced
1 teaspoon cayenne pepper
Salt and pepper
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh parsley leaves
Ingredients
2 ½ pounds sweet potatoes, peeled and cut into 1 ½-inch pieces
2 ¾ pounds russet potatoes, peeled and cut into 1-inch pieces
½ cup olive oil
4 slices bacon, cut into ½-inch pieces
1 large shallot, minced
1 teaspoon cayenne pepper
Salt and pepper
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh parsley leaves
Ingredients
2 ½ pounds sweet potatoes, peeled and cut into 1 ½-inch pieces
2 ¾ pounds russet potatoes, peeled and cut into 1-inch pieces
½ cup olive oil
4 slices bacon, cut into ½-inch pieces
1 large shallot, minced
1 teaspoon cayenne pepper
Salt and pepper
1 tablespoon lemon juice
1 teaspoon Tabasco sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh parsley leaves
Why This Recipe Works
Sweet potatoes and sesame seeds are the stars of this low-country sweet potato salad recipe. Tossing the raw, cubed sweet potatoes with diced bacon, minced shallot, and seasonings and roasting them together helped the potatoes absorb the flavors. A hefty dose of cayenne pepper and Tabasco sauce lend this low-country sweet potato salad a real kick and an intense spiciness characteristic of many South Carolina dishes.
Before You Begin
Sweet potatoes and sesame seeds are an important part of cooking along the South Carolina coast, otherwise known as the Low Country.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat to 375 degrees. Spray two rimmed baking sheets with cooking spray. Set aside.
- Toss potatoes with 1/4 cup oil, bacon, shallot, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Divide between prepared pans and bake until tender, 30 to 40 minutes, stirring potatoes every 10 minutes and switching positions of pans halfway through cooking. Cool potatoes for 20 minutes.
- Whisk together lemon juice, Tabasco, and remaining 1/4 cup olive oil in small bowl. Season dressing with salt and pepper to taste. Transfer cooled potatoes to large serving bowl, add lemon juice mixture and 1 tablespoon each of sesame seeds and parsley, and toss gently to coat. Sprinkle remaining sesame seeds and parsley on top. (Salad can be refrigerated for up to 1 day.) Serve chilled or at room temperature.
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