Bellas Moroccan Spiced Sweet Potato Salad Recipes

Steps:

• Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
• Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
• In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
• Serve potatoes warm, topped with sweetened yogurt and chives.

Steps:

• For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
• For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
• Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.