Happy Wednesday and I hope that you are well away from the crazy storm we had in this area yesterday.
51.5 cm! A record.
I’m not quite sure how I got home last night and we’re still digging out.
Time for something really filling. I’ve roast chicken and the last of the peas from the summer but why not a dish to go with it that reassures me that summer will come again.
Dilly Sweet Potato Salad.
I made a quick dressing with; dill, maple syrup, bacon fat, mustard, garlic and cider vinegar.
Next up, add in sweet potatoes that have been boiled until JUST tender. Put them in hot and give everything a quick stir.
Great eaten right away or at room temperature.
- ¼ cup chopped, fresh dill
- 2 T bacon fat
- 3 T maple syrup
- ¼ cup cider vinegar
- 2 crushed garlic cloves
- 2 T dijon mustard
- 4 cup sweet potatoes (skins on and boiled until JUST tender)
- salt and pepper to taste (start with ½ tsp each)
- Mix ingredients together and enjoy!