Home > Recipes > Marinated Sweet Potato Salad

Marinated Sweet Potato Salad Recipe

My dad, Carter, has been growing sweet potatoes for 20 years. My brother, P.K., and I have been partners in the operation for the last 2. This recipe, from our mom, Bettye, and our wives, Stephanie and Mary, is a terrrific way to serve our favorite vegetable.—Edmondson Farms, Tim Jack Edmondson, Vardaman, Mississippi

[X]

Rate Marinated Sweet Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Marinated Sweet Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 14-16 Servings

40 40

Ingredients

8 medium sweet potatoes (about 3-1/2 pounds)
1 cup tarragon vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, halved and thinly sliced
1 medium green pepper, julienned

Directions

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves. Yield: 14-16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 129 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 80 mg sodium, 16 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Marinated Sweet Potato Salad in Taste of Home December/January 2000, p65