Unbelievably good–even if sweet potatoes aren’t your thing. In fact, it wasn’t until Junior Too was halfway through his salad that I clued him in to the identity of the orange cubes. He made a face, and though I expected the rest of his sweet potatoes to end up on the side of his plate, he nearly cleaned them out–no “nearly” about it for Senior and me. Loved, loved, loved this!

Brown Sugar Shrimp and Sweet Potato Spinach Salad

2 tbsp butter

1 tbsp olive oil

2 large sweet potatoes, peeled and cut into 1/2″ cubes

1/4 cup brown sugar

12 oz (about 24) large shrimp, peeled, deveined, and tailless

6 cups baby spinach

1 cucumber, peeled, halved, and sliced thin

1/3 cup Craisins

1/2 cup chopped fresh cilantro

1 cup french-fried onions (I used Fresh Gourmet brand found in the salad dressing aisle)

Dressing of your choice (recommend Asian Sesame or Champagne Vinaigrette)

1) To large skillet, add butter and oil and heat over medium-high heat; add sweet potato cubes and cook, stirring often, 6-7 minutes until softened but still slightly firm; stir in brown sugar and cook 2-3 minutes; remove from heat and transfer to a plate to cool

2) To same skillet (don’t wipe clean–you don’t want to waste that tasty brown sugar-butter), add shrimp and, stirring occasionally, cook 2-3 minutes until pink and just cooked through; remove from heat and transfer to a plate to cool

3) After sweet potatoes have cooled about 10 minutes, assemble salad, dividing ingredients between 4 plates in this order: spinach, sweet potatoes, shrimp, cucumber, Craisins, cilantro, and french-fried onions; serve with dressing

Servings: 4



  1. In the last year or so I have started using more sweet potatoes in recipes.I think they are a wonderful addition to this!

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