When I was a kid, we used to go to a few independently run buffet restaurants, that had fluffy salads at the end of their salad bar, and we usually treated those salads as a dessert.
When I make green beans with a mushroom sauce and almonds, I keep the green beans firm. They aren’t crisp tender (dental issues at my place and crisp tender green beans are a little too hard to chew for some of us ) but they’re still firm.
Fascinating – like sweet potato jerky!
Just read about it on the link @mig shared.
I might try to find some for my nephews, who love dried mango.
Have you ever tried dried cantaloupe? It’s like melon candy.
I don’t like any dried fruit. The dried sweet potato with some extra fiber vs mango I thought might be marginally more healthful for the kids that do… marginally 
I find the Japanese ones too sweet, which I did not think was possible given that sweet potatoes are already so sweet .
I didn’t know how many varieties there were until then, but now I try to seek out less sweet ones (which isn’t easy unless a store has them labeled).
Hannah has been great when I can find it – also drier, but much less sweet.
I’m available.
Sweet. Let’s taco bout it 
aka Sunshine Salad 
Simply Recipes’ Sunshine Salad
I used to dehydrate strips of sweet potato or chips. No seasoning or sweetening. A great snack.
You and me both.
Much of the time, I opt for water instead of (commercial) stock. If I have homemade stock that fits the flavor profile of my dish, I’ll use that. Otherwise, I prefer using water so that everything doesn’t taste like chicken.
I sometimes have been keeping some vegetable water from boiling green beans or potatoes, to use later for soup.
I barely use bouillon or commercial stock anymore. I recently bought fresh Better than Bouillon, not because I finished a jar, but because my jar was about 8 years old and still half full.
My mother (who is American) would often make mashed sweet potatoes with marshmallows on top for Thanksgiving and Christmas: I LOVED it as a child . I remember one of our guests one year turning up his nose at this American dish.. and then he had two helpings. I was very annoyed since this cut into the leftover I would get to eat! I haven’t had it for years now.. wonder if I would still like it.
My mother in law made a jello salad with red (strawberry?) jello, strawberries, cream cheese, cool whip and pretzels……amazing stuff!
Make it and find out.
Interestingly, my friend’s grandfather, born around 1910, and born and raised in southwestern Ontario, loved this dish. It was his favourite holiday food.
Some Canadians have it as part of their repertoire, too.
I made a small dish of it, not a big batch, last year.
Could use half a bag of mini marshmallows for a small batch of sweet potatoes,.and the other half of the bag for ambrosia or confetti bars. Lol
ln Pittsburgh, that’s called a Strawberry Pretzel Salad, especially popular when strawberries are in season. I didn’t try it until 2018. Delicious.
I pretty much always have vegetable stock in hand. The only thing I can think of for which I specifically use chicken stock is tortilla soup. I use Better Than Bouillon for those dishes that really need a boost of salt, but the stock serves as the salt. It is tasty in all the flavors I have tried, but, my goodness, it is very salty.
True!!!
Ooooo….that’s the stuff! Thanks for the recipe!
I’ve been able to find reduced sodium Better than Bouillon veg and chicken, a large jar of the latter at Costco. Still very salty, but (maybe) less so….
