After seeing boxes of sweet potatoes donated to the Mav Market, I decided to share my own recipe.
Prep time: 40 mins Total: 50 mins
Ingredients:
3 large sweet potatoes
3 tablespoons of mayonnaise
3 medium eggs (2 eggs for recipe/ 1 egg for garnish)
3 teaspoons of yellow onion (you will need half a yellow onion)
1 envelope of Sazon Goya con culantro y achiote (check your local ethic/ spanish section)
dash of salt (for boiling water)
pepper (optional)
Directions:
1. Wash sweet potatoes thoroughly. With a vegetable peeler or knife, peel off skin and cut into medium pieces.
(TIP: Use a cutting board or nonslip flat plate).
2. In a medium saucepan, add sweet potatoes, water, and add a dash of salt. Cover and bring to a boil over medium heat for about 30 minutes. Monitor saucepan so it doesn't boil over. Drain and set sweet potatoes aside.
(TIP: To check to see if the sweet potatoes are done, insert a knife through one piece. If it goes through smoothly, then remove from heat and drain).
Important: You DO NOT want the consistency to be too soft. We are not making mashed sweet potatoes--at least not for this recipe.
3. Boil 3 medium eggs for 10-12 minutes. Drain, peel, and set aside.
4. In a separate bowl, combine mayonnaise and one envelope of Sazon Goya con culantro y achiote. Set aside.
(NOTE: You are using one tablespoon of mayo for each sweet potato).
5. Take your yellow onion and cut it in half. Remove orange skin. Chop into small pieces. You want to cut about 3 teaspoons of onion. Set aside.
(NOTE: Small onion pieces are tastier with mixture than large ones which overpower it).
6. In a large bowl, combine sweet potatoes, mayonnaise mix, and finely chopped onions. Cut up two eggs into small pieces and add to mixture. Mix well. (NOTE: If the consistency of the sweet potato salad is mushy, then you got it!)
7. Finally, cut up the last egg lengthwise into 8 pieces. Garnish top of sweet potato salad. Serve. Enjoy!
Serves 3-4 people
TIP: Store sweet potatoes in the pantry! The pantry should be kept at cool room temperature and away from light to prevent sprouting and to prolong shelf life.
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