Sweet Potato Salad Dressing
Makes 3 cups • Total Time: 15 minutes • FODMAP rating: low
This salad dressing is so yummy! Using sweet potatoes to make salad dressing adds nutritional value, complex flavor, and creamy texture to your salads, offering a versatile, allergy-friendly option. You can adjust the flavor to your liking by changing the amounts of sweetness, tanginess, or even spiciness.
Ingredients
1 cooked sweet potato
2 tablespoons Tahini
2 tablespoons apple cider vinegar (or 1 if you want less "tang")
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon ground turmeric
1/2 teaspoon salt
pepper to taste
3/4 cup water (more water, as needed to thin the dressing)
Instructions
1.Microwave, steam or boil the diced sweet potato until tender, about 10-15 minutes. Drain and let cool slightly.
2.In a blender or food processor, combine the cooked sweet potato, tahini, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, water, salt and ground turmeric.
3.Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
4.If the dressing is too thick, add water, a tablespoon at a time, until you reach your desired consistency.
5.Taste the dressing and season with salt and pepper to taste, adjusting any other flavors as needed.
6.Transfer the dressing to a jar or container with a tight-fitting lid and store it in the refrigerator until ready to use.
7.Drizzle the Sweet Potato Salad Dressing over your favorite salad greens, roasted vegetables, or grain bowls, and enjoy!
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