Marinated Sweet Potato Salad

Name: Marinated Sweet Potato Salad
Prep time: 40 min
Total time: 40 min
Yield: 14-16 servings.
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

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

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.