Marinated Sweet Potato Salad Recipe

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Marinated Sweet Potato Salad Recipe

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MAKES:
14-16 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 8 medium sweet potatoes (about 3-1/2 pounds)
  • 1 cup tarragon or cider 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

In a large saucepan, cook sweet potatoes in boiling salted water just until tender, about 20 minutes. Cool completely. Meanwhile, in a small bowl, combine the next nine ingredients; set aside. Peel potatoes; cut in half lengthwise, then into 1/4-in. slices. In a large bowl, combine the sweet potatoes, onion and green pepper. Add dressing and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves before serving. Yield: 14-16 servings
Originally published as Marinated Sweet Potato Salad in Taste of Home December/January 2000, p65

Nutritional Facts

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

  • 8 medium sweet potatoes (about 3-1/2 pounds)
  • 1 cup tarragon or cider 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
  1. In a large saucepan, cook sweet potatoes in boiling salted water just until tender, about 20 minutes. Cool completely. Meanwhile, in a small bowl, combine the next nine ingredients; set aside. Peel potatoes; cut in half lengthwise, then into 1/4-in. slices. In a large bowl, combine the sweet potatoes, onion and green pepper. Add dressing and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves before serving. Yield: 14-16 servings
Originally published as Marinated Sweet Potato Salad in Taste of Home December/January 2000, p65

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