If you are looking for a unique twist on a side dish for events and gatherings, this recipe for Chestnut Sweet Potato Salad is one you should try.
Chef Susi Gott, author of Appalachian Appetite cookbook, shares one of her favorite recipes to bring traditional flavor into your home.
Chestnut Sweet Potato Salad
1 gallon sweet potatoes, peeled and cut into ¾-inch dice
2 red onions, diced
3 green peppers, diced
3 red peppers, diced
1 cup stone ground mustard
¾ cup chives, (chopped fine)
1 cup cider vinegar
1½ -2 cups olive oil
Salt and pepper to taste
Heat oven to 350°F. Prepare all the vegetables. Toss the sweet potatoes in a little of the olive oil and oven roast until cooked. Toss the peppers and onion in a little olive oil as well and oven wilt them. While still warm, toss the peppers, onion, sweet potatoes, and mustard together, add cider vinegar. Season to taste and finish with the chives.
ABOUT THE COOKBOOK
Appalachian Appetite features over 100 recipes that represent an innovative take on tradition, with contributions and stories from the mountain region’s most iconic chefs, restaurants, and citizens from Asheville, NC to Nashville, TN.
ABOUT THE AUTHOR
Susi Gott hails from the very depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications
PRAISE FOR APPALACHIAN APPETITE
“Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author
“I couldn’t put it down! It’s amazing how much ground this book covers; yes, it’s a cookbook, but it’s a historical, geographic, and cultural guide also… With deep and rich photography, and quality presentation, it’s an extravagant gift.”
—Pat Flynn, Nashville recording artist, songwriter, producer
“Bringing together the region’s music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Gott reveals the glories of Appalachian food.”
—Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia
“The most beautiful cookbook ever published—it’s really a work of art.”
—Betsy Janeway, President Emeritus of the Audubon Society