Sweet Potato Salad
1/4 cup olive oil
2 tbsp. pure maple syrup
2 tbsp. orange juice
2 tbsp. balsamic vinegar
1 tbsp. fresh lemon juice
2 tsp. fresh ginger, peeled and minced
1/2 tsp. cinnamon
1/4 tsp. nutmeg
6 pounds red-skinned sweet potatoes (yams) peeled, and cut into
3/4 inch dice.
1 cup chopped green onions
1 cup fresh parsley, chopped
1 cup toasted pecans, coarsely chopped
1 cup golden raisins (or your favorite kind)
Whisk all ingredients together in a bowl. Season to taste with
salt and pepper.
Steam sweet potatoes in batches until the potatoes are just tender,
about 10 minutes per batch. Transfer sweet potatoes to a large bowl.
Cool to room temperature. Add all the rest of the ingredients and toss.
Pour dressing over and toss gently. Serve at room temperature.