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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)

For Dressing:
Whisk all ingredients together in a bowl.  Season to taste with
salt and pepper. 
For Salad:
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.

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