Turning Dessert into Veggie Side Dish-- Hint from a Well-Stocked Freezer

So we're seriously patting ourselves on the back over this genius insight here at Potluck Paradise headquarters. We sang the praises of our quick-from-the-freezer Apple Crisp earlier in the month (February 11 to be exact -- you can link from the blog topic below in the right column)

We do really love this dessert, but lately thoughts of pending swimsuit season have had us skipping treats as an unnecessary added course.  So what were we to do with the 37 bags of quick pie filling taking up space in the freezer?  Sure, it will be some months before we have fresh, local, picked-from-the-orchard pie apples and working in the garden will burn off calories so we can indulge again. Maybe there was a way to use some of them up.

And then... we spied the two small sweet potatoes in the veggie bin, hardly a serving and a half between them. Apples and sweet potatoes are a great combination.  So we quickly peeled, diced, and steamed in the microwave. Then cooked the pie filling in the microwave as well and tossed the two together. Some pecan bits on top!  A superior side dish in a microwave minute -- or ten.

We had converted those two potatoes and pie filling into at least four servings. Not bad.

Classic Potato Salad-- Healthy Twist

Midwestern cooks in the 1950s served up a tasty and healthful twist on the classic potato salad. The centerpiece of many a family potluck, most recipes use white potatoes, hard-cooked eggs and mayonnaise, mustard and sometimes pickles to give the basics interesting flavor.

In this version from Potluck Paradise rich, tasty sweet potatoes are combined with healthy, crisp apples and crunchy walnuts for a refreshing salad that complements any and all summer barbeque and picnic fare.

Waldorf Sweet Potato Salad

2 cups sweet potatoes, cooked, peeled and cut in 1/2-inch cubes

1 cup sliced celery

1 cup cored and chopped apple

1/2 cup chopped walnuts

2 tablespoons lemon juice

1/2 teaspoon salt

2 teaspoons sugar

1/2 cup, or more, mayonnaise

Gently mix sweet potatoes, celery, apple, and walnuts in a large bowl. Squeeze lemon juice over the ingredients. Sprinkle with salt and sugar. Stir in mayonnaise. Chill for at least a half hour before serving.

As with all dishes to be served at a summer potluck, take care to keep the dish chilled. Serve it in an insulated bowl, put frozen, lunch box cold packs on the bottom or around the sides, and don't leave it out for more than an hour.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Image credit:National Cancer Institutes - Five a Day Resources and Tools. www.fiveaday.gov