Those of you who are carb-averse, I shall give you fair warning to avert your eyes from this post! Because it has plenty o’ carbs, what with it featuring my recipe for an AIP-friendly sweet potato salad. I’ve made a paleo No Mayo Potato Salad here before, but that was back in the days when I wasn’t following the AIP, which meant I used a cashew-based replacement for the usual mayo. It worked really well and is definitely tasty if you’re down with raw cashews and some seed spices. But, if not, this is the recipe for you! I’ve been testing the sweet potato salad recipe over the summer and it goes wonderfully with all the grilled meats you can imagine!
When I was working on Nourish: The Paleo Healing Cookbook, I noticed how frequently coconut products can start to creep into AIP recipes. Coconut milk, coconut cream, coconut flakes, coconut flour… there’s nothing inherently wrong with these things, but having heard from a fair number of people who have allergies or intolerances to the stuff, I was mindful of not going crazy on coconut within the cookbook’s recipes. In fact, about 90% of the recipes in Nourish are either coconut free or have easy adaptations for those who need to avoid it – you can take a peek at the recipe list here. After spending all that time coming up with alternatives to coconut products, it’s something I’m still mindful of and was the inspiration behind this version of a sweet potato salad that relies solely on veggies to create the creamy texture Mr Meatified so loves. Hopefully, you will, too!
Roasted Sweet Potato Salad {AIP, Whole30, Paleo, coconut free}
Ingredients
- 2.25 lbs / 1020 g white sweet potatoes
- 1 tbsp / 15 ml avocado oil, tallow or lard
- 1 lb / 454 g parsnips
- 1 1/2 cups / 210 g diced onion
- 2 cups / 480 ml chicken broth
- 1 tsp / 5 g fine sea salt
- 6 – 8 green onions, chopped finely
- 1 cup / 120 g finely diced celery
- 1 cup / 110 g finely diced radishes
- 2 tbsp / 4 g fresh minced tarragon
- 1 tsp / 1 g dried dill
- 1/2 tsp garlic powder
Instructions
- ROAST: Preheat the oven to 425 F / 220 C. Peel the sweet potatoes and chop them into even, bite sized pieces. Toss them with the fat of your choice, to coat, then spread them out in a single layer on a half sheet. Roast until tender, about 20 minutes, turning the sweet potato pieces over half way through cooking for even browning. Once done, add the roasted sweet potatoes to a mixing bowl and allow to cool slightly.
- BLEND: While the sweet potatoes are roasting, peel and finely chop the parsnips. Add them to a saucepan along with the diced onion, chicken broth and salt. Cover with a lid and bring to an even simmer, then cook until the parsnips are tender, about 15 minutes. Carefully transfer the vegetables and remaining cooking liquid to a blender. Leaving a vent for steam to escape, carefully blend the parsnip mixture until it is smooth and creamy in texture.
- TOSS: Pour the parsnip cream over the roasted sweet potatoes and add the green onions, celery, radishes, fresh tarragon, dill and garlic powder. Use a spatula to gently combine all the ingredients – don’t worry if the potato salad looks like it has too much parsnip cream, as it will thicken up when it is chilled. Taste and add any extra salt, if you prefer.
- SERVE: Chill for several hours, or overnight, before serving, garnished with extra green onions.
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Do you think the regular orange sweet potato will work with this recipe? I’ve heard the texture of the two differ.
It’s more a question of sweetness, because the orange varieties are sweeter and less starchy, which in turn affects not just the flavor, but the texture, too. While you definitely could cook up the orange ones and use them instead, I don’t think that sweet and softer profile would really taste good here, I’m afraid.
So, so, so good! I have made this recipe with and without the terragon and both ways are amazing. I personally would recommend chilling overnight or if you can’t, I found that stirring it every hour helps it chill faster and evenly.
So glad you enjoyed it, Jessica!