Instructions Peel and chop sweet potatoes into bite-size pieces. Bring a large pan of water to a boil, add a pinch of salt and sweet potatoes. Boil about 10 minutes or until fork-tender. Drain ...

Whisk together hot honey, mustard, pepper, and remaining 2 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons oil in a large bowl until smooth and combined. Drain pickled onion to measure 1 ...

Place 2 lb. purple sweet potatoes, peeled, in a large pot and pour in water to cover. Season with kosher salt and bring to a simmer; cook until almost tender, 18–25 minutes.

While this is not a traditional Mexican dish, the chorizo, sweet vegetable, raw onion, cilantro and chili pepper combine to make this warm winter salad a feast of colors, fresh crunchy textures ...

Salt and pepper, to taste 1. Boil the sweet potatoes in their skins until fork tender. Drain, cool, peel and mash the pulp. Add the celery, eggs and green onions. 2.

In a stock pot, cover the sweet potatoes with water, and boil for 8-10 min. You should be able to pierce them with a fork, but still feel some resistance. They shouldn’t fall apart. Don’t over ...