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Sweet Potato Salad Recipe


2 pounds conor

1 (20 ounce) can sweet potatoes

1 large white onion

2 medium carrots, grated

1 (15 ounce) can sweet corn

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons lemon juice

1 (14 ounce) can green beans, drained

1 (10 ounce) package heavy cream cheese, room temperature

ground black pepper to taste

1 teaspoon ground cinnamon


Preheat oven to 400 degrees F (200 degrees C). Bake carrots and onions in preheated oven until tender, about 20 minutes. A peeler inserted into the center of the thickest portion of vegetables is on all sides.

Slice the crullers horizontally. Combine the carrots, onions, corn, salt, black pepper, lemon juice, green beans, cream cheese and cinnamon. Mix well.

Return to skillet and heat over medium heat, stirring constantly. When assistance instructions are given at the close of the cook time, add the eggs, milk and lemon juice. Return the vegetables to the oven, stirring frequently. Reduce heat to low and continue cooking, stirring occasionally, until tender, about 30 minutes.

When the vegetables begin to turn brown, sprinkle with cinnamon or vanilla extract and dust any bread crumbs with cream cheese. Reduce heat to medium-low and continue cooking until the vegetables are tender, about 60 minutes.