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A few weeks ago I got the idea that it would be fun to make sweet potato salad, instead of regular potato salad. Sweet potatoes, as you may know, are extremely good for you, as well as being really yummy.
So I devised this recipe, and it’s as different and yummy as I’d imagined! It’s a perfect dish to bring to a picnic or potluck, or to serve as a side-dish at home!
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(Read about Anne's hospital stay)
Sweet Potato Salad
2 cups cubed, cooked sweet potatoes
(or you can use one 10oz package Stahlbush frozen organic sweet potatoes)
1 Tablespoon Vegenaise
1 teaspoon apple cider vinegar
1 teaspoon honey mustard (we use stone ground style)
1/4 teaspoon poppy seeds
Place sweet potatoes in a medium-sized bowl.
Blend everything except the sweet potatoes in a small bowl, and then fold into the sweet potatoes.
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