SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 6
3 pounds red-skinned sweet potatoes,
peeled and cut into ¾-inch cubes
½ cup extra-virgin olive oil
2 tablespoons pure maple syrup
¼ cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons minced peeled fresh ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt, plus more to taste
½ cup chopped green onions
½ cup chopped fresh parsley
¼ cup coarsely chopped toasted pecans
¼ cup golden raisins
¼ cup brown raisins
Freshly ground black pepper, to taste
- In a large pot fitted with a steamer basket,
steam the sweet potatoes in batches until just
tender, 12 to 15 minutes per batch. Transfer them
to a large bowl and let cool to room temperature. - Meanwhile, in a small bowl, make the
Orange-Maple Dressing by whisking
the olive oil, maple syrup, orange juice,
vinegar, ginger, nutmeg and salt. - Add the green onions, parsley, pecans
and raisins to the cooled sweet potatoes.
Pour the Orange-Maple Dressing over the
potato mixture and toss gently to combine.
Season to taste with salt and pepper. This
salad can be made several hours ahead of time;
cover and refrigerate until ready to serve.
NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 139