Sweet potato purveyors unite! Today is your day—it’s National Cook A Sweet Potato Day. (Yes, it’s a thing. We promise.) To celebrate this holiest of sweet-potato holidays, we hit up one of our favorite chefs for a healthy, easy-to-make, paleo-friendly recipe you can try guilt-free.
“This is one of our most popular recipes,” says Evolve Paleo & Juicery’s executive chef/owner Caleb Fechter. “It’s a great side with barbecue. Also, it works well if you want to sub in white potatoes, too.”
Evolve Paleo’s Sweet Potato Salad
Serves 4 – 8
2 pounds sweet potatoes, diced
4 ounces red onion, small diced
9 ounces mayo (measure by weight since you already have your scale out)
6 grams dill, dried
18 grams green onions, thinly sliced
3.5 grams garlic powder
Boil sweet potatoes until tender, but not mushy. Combine mayo, dill, green onions, and season to taste. Once sweet potatoes are completely cool, gently fold all ingredients together. Taste. Adjust seasoning with salt and pepper.