- 1–2 pinches salt
- 1 pound sweet potatoes
- ¼ cup quality Dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- ⅛ teaspoon white pepper
- ¼ teaspoon sea salt
- ¼ cup celery, very thinly sliced
- 1 cup canned black beans, drained and rinsed
- ¼ cup fresh dill
- 2 tablespoons green onion, chopped finely
Bring 6 cups of water to a boil in a large pot. Add a pinch or 2 of salt.
Peel and chop sweet potatoes into ½-inch square chunks. Carefully add sweet potatoes to boiling water. Cook about 10–12 minutes.
In a small bowl, combine mustard, olive oil, cayenne, white pepper and sea salt.
While sweet potatoes are still cooking, prepare celery, black beans, dill and green onion.
Boil sweet potatoes until fork tender and strain using a colander. Allow to cool. Once cool, empty potatoes into a large bowl, add celery and mustard mixtures. Stir to coat.
Serve immediately or store in refrigerator.
This recipe is dairy-, gluten- and soy-free and vegan.
Recipe curtosy of The Fitchen