Marinated Sweet Potato Salad
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 12 servings.
My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from the amazing women in our lives, is a terrific way to serve our favorite vegetable. —Tim Jack Edmondson, Vardaman, Mississippi
Ingredients
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8 medium sweet potatoes (about 4 pounds)
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1 cup tarragon vinegar
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1/2 cup canola oil
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1 tablespoon honey
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2 garlic cloves, minced
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2 bay leaves
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1 medium onion, thinly sliced
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1 medium green pepper, julienned
Directions
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1.
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.
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2.
Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well.
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3.
Cut potatoes in half lengthwise; cut potato halves into 1/4-in. slices. Place in a large bowl. 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.
Nutrition Facts
3/4 cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 starch, 2 fat.
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