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We Polished off Aunt Ruchy’s Sweet Potato Chips Salad. Sure, you can make it all year if you like, but this salad is absolutely perfect for Pesach.
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Sweet Potato Chip Salad

Author: Leah Schapira

Ingredients

  • 8 ounces Romaine lettuce
  • ¼ cup or more toasted slivered or sliced almonds, or a combo
  • 1 pomegranate, seeded
  • 1 sweet potato

Dressing:

  • ¼ cup mayonnaise
  • ¼ cup oil
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp vinegar (optional)
  • 3 tbsp blue Bartenura wine or any sweet white wine
  • salt and pepper to taste

Instructions

  • Prepare the sweet potato chips: Peel sweet potato, then using the peeler, peel long strips for the chips.
  • Heat oil in a frying pan and deep fry the sweet potato strips (keep the color light).
  • Remove from frying pan and Immediately place on a cookie rack with a paper towel underneath. Spread them apart so that they dry and crisp up. Once cool, you can place them in airtight containers in a cool spot. These will last up to 3 days.
  • Whisk together dressing ingredients or shake together in a jar.
  • Assemble the salad. In a bowl, combine lettuce and pomegranate. Top with nuts and sweet potato strips. Toss with dressing when ready to enjoy.
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