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Marinated Sweet Potato Salad

 Marinated Sweet Potato Salad
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
14-16 ServingsPrep: 40 min. + chilling

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.

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Marinated Sweet Potato Salad (continued)

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.