This recipe of sweet potatoes with swiss chard is perfect year-round but is especially comforting in the fall and winter season. You can serve it as a cold salad in the summer or a warm comforting lunch and side in the colder months.
Use it as a side for a meal or holiday feast and then warm it back up for a quick lunch or snack. It’s really perfect any time of the day.
This dish is a powerful combination of nutritious food and it’s so tasty you won’t even miss the oil. One of the keys to making this a success is picking a really good grainy mustard.
You can easily make your own homemade mustard and then if it’s the gift-giving season, share with friends and family.
Another thing that makes this recipe great is you can use any type of sweet potatoes, even the purple kind or whichever is available where you live. Sweet potatoes are high in fiber, especially when you leave the skin on. Because they are a great source of fiber, sweet potatoes are beneficial to digestive health as well.
Enjoy more comfort foods, the plant-based way:
- Beefless Stew
- Scalloped Potato and Cabbage Casserole
- Tomato, Carrot, Brussels Sprouts Soup
- Winter Immunity Mushroom Soup
Swiss chard, on the other hand, is a fantastic source of potassium, magnesium and calcium. It is also a great food to help reduce high blood pressure.
This hearty dish is perfect as a holiday side, especially Thanksgiving. It has all the flavors of fall; the maple syrup, yams, and rich greens. This is also one of those dishes you may find yourself reaching for on a rainy day when you’re binge-watching Netflix.
I’d love to hear your feedback in the comments below for this Warm Yam and Swiss Chard Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Sweet Potatos with Swiss Chard
Ingredients
- 1 red onion chopped
- 2 cloves garlic diced
- 2 medium sweet potatoes sliced into wedges or rounds
- 1 bunch Swiss chard chopped and tough stems removed
Dressing:
- 1 Tbl grainy Dijon mustard
- 2 Tbl red wine vinegar
- 1 tsp maple syrup
- 1/2 cup toasted pecans optional
- sea salt and pepper to taste
Instructions
- Saute onion over medium heat with a 1/4 cup water for a few minutes and then add the garlic.
- Add the sliced sweet potatoes and continue to saute until almost soft.
- Add Swiss chard with a little more water and put the lid on top. Steam until tender.
- Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
- When the Swiss chard and potatoes are tender, transfer to a bowl, pour on the dressing and toss to combine.
- Serve warm or cold with pecans (or other nuts) if desired.
Your ingredient list does not include Kale but in your cooking instructions is does. Is this a typo?
Yep, it’s a typo, but you could use kale or Swiss chard in this recipe. I’ll update it now. Thanks for the heads-up!
This is delicious!!! Perfect hot – need to make more to try it cold because we ate it all! Thank you so much – I will be making this regularly 😊
Hey Donna, thank you for the great review! 💕 I was just writing an article that included greens as one of the most important foods we can eat. So glad you enjoyed the recipe. Here’s to more greens. Sweet potatoes aren’t bad either. 👍
I enjoyed this but I must admit I added salt&pepper. I think the dressing made the recipe. I used plain pecans. I did not have toasted
Having little or no salt does take some getting used to… The pecans sound delicious… good choice.