Skeptical to sweet potatoes? This recipe might win you over!

Skeptical to sweet potatoes? This shredded sweet potato side dish might win your over! Only five or so minutes on the skillet and the smoked paprika, mint and pistachios nicely breaks the sweetness. A perfect side dish for your Easter or Passover table.

Shredded Sweet Potatoes with a nice twist!
- original recipe and photo by Sara Moulton, The Associated Press, published on February 28, 2018 -

Serves 6-8

Ingredients

• ½ cup finely chopped onion

• 3 tablespoons extra-virgin olive oil

• 2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor

• Kosher salt

• 1-2 teaspoon smoked paprika (we like adding some hot smoked paprika as well)

• 1 cup toasted chopped pistachios

• 1 cup chopped dried dates (we used less as we don't like it too sweet. You can also omit the dates)

• 1½ - 2 tablespoons fresh lemon juice

• 2 tablespoons shredded fresh mint (you can substitute with basil or cilantro)

Directions

In a large skillet, cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.

ENJOY!