Potato salad is great; sweet potato salad is just as good. Sweet potato is sweeter and creamier, and some varieties have a more attractive color too. If all those plusses are not enough, sweet potato is a lot less
cheaper expensive than potato.
Price is a huge factor during the monsoon season here in the tropics when the price of vegetables skyrocket. Low supply, according to vegetable sellers. Crops are damaged by strong winds and rains. And because road travel is not all that safe during storms and typhoons, less dealers are willing to transport the produce from the farms to the markets.
The funny thing is that when the monsoon is season is over and the vegetable supply goes back to normal, the prices never go back to pre-monsoon rates. It is a factor, of course, that the monsoon season ends at the same time that the Christmas season begins when the price of every commodity goes up because consumers are in the mood to spend money and businessmen know it.
The even funnier thing is that after the Christmas season is over and summer begins, the price of basic commodities DO NOT go back to the previous year’s pre-monsoon rates. Law of supply and demand again? Oh, come on, there are no strong winds and rains to ruin the crops during summer, and we see the markets flooded with vegetables.
Why do the prices keep going up year after year then? Remember that it has less to do with supply and demand, know that it has more to do with who control the supply and distribution, then just put two and two together.
But, cheap or not, sweet potato is delicious. It’s up to you what color of sweet potato you want to use for this salad. Go for the light colored ones or the bright orange kind, or you can even mix them together.
- 1 and 1/2 cups cubed boiled sweet potatoes
- 2 tablespoon melted butter
- 1/4 teaspoon salt
- 1/4 cup plain yogurt
- 1 tablespoon honey
- 1/3 cup roughly chopped toasted walnuts
- chopped parsley
- Toss the sweet potatoes with the melted butter and salt. Set aside.
- Make a dressing by stirring together the yogurt and honey.
- Toss the sweet potatoes and dressing.
- Divide the sweet potatoes between two bowls.
- Top with walnuts and parsley.
- Serve at room temperature.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.
More sweet potato recipes in the archive: