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Categories:
extra-virgin olive oil maple syrup orange juice sherry wine vinegar lemon juice fresh ginger ground cinnamon ground nutmeg potatoes green onions parsley pecans golden raisins brown raisins
Viewed: 59 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons orange juice
- 2 tablespoons Sherry wine vinegar or balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1 cup pecans, toasted, coarsely chopped
- 1/2 cup golden raisins
- 1/2 cup brown raisins
Method
- Whisk all ingredients to blend in small bowl.
- Season dressing to taste with salt and pepper.
- Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch.
- Transfer sweet potatoes to large bowl.
- Cool to room temperature.
- Add green onions, parsley, pecans, and all raisins.
- Pour dressing over; toss gently to blend.
- Season salad to taste with salt and pepper.
- (Can be made 2 hours ahead.
- Let stand at room temperature.)
