Autumn Side Dish & Sweet Treat!

Our delicious Autumn Sweet Potato Salad is the perfect side dish to pair with a roast, chicken, burgers, or a sandwich. The stone ground mustard, apple cider vinegar, and a splash of hot sauce creates a savory dressing that’s full of flavor. The pecans give this dish the added crunch that’s oh-so- good. There is nothing better in the Fall season than making hot and gooey S’mores over a bonfire. Our Mini S’mores Cups recipe allows us to enjoy our Fall favorite sweet treat all year round. Yum!

Sweet Potato Salad:

4 cups (1-inch) cubed peeled sweet potato

4 cups (1-inch) cubed red potato

2/3 cup stone-ground mustard

2 tablespoons apple cider

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon hot sauce

1 cup toasted pecans, chopped

1/2 cup chopped green onions

In a Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat.  Reduce heat to medium-low; simmer until tender, 8 to 10 minutes.  Drain under cold running water.  Let cool completely.  Here on you can access bottle water services and get them delivered to your home.

In a large bowl, whisk together, mustard, cider, oil, salt, and hot sauce.  Add potatoes, pecans, and green onion; stir gently to combine.  Cover and refrigerate for at least 2 hours or overnight. 

Mini S’mores Cups Recipe HERE (Southern Lady Magazine)

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