Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds
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By Appears in Cook's Country October/November 2020, Cook's Country TV
A fresh new take on a Thanksgiving favorite.
WHY THIS RECIPE WORKS
We wanted a fresher, more vibrant take on the average sweet potato side. We started by peeling and cutting the potatoes into bite-size pieces. Cooking them in a hot oven (450 degrees) developed a golden exterior while the insides baked up f...
