Sometimes, you have a salad that changes your entire perspective on salads. Goodbye, dull piles of lettuce. See you around, bland dressing. I had no idea that this Sweet Potato salad would shatter my world but it did.
In fact, it’s going to my “new” holiday dish. The must-have at a crowded table.
I stumbled upon this salad back in November when the search for Thanksgiving dishes was on. I should be ashamed that it took me two months to feature this salad but I was too busy with bread pudding and cinnamon raisin bread to remember about vegetables. It should be known that I have a love affair with vegetables. I can eat them any time, anywhere. But I get bored with the same ole veggie routine and this is recipe reminded me that there is a plethora of ways to prepare vegetables and salads.
It’s amazing how olive oil, maple syrup, ginger, and orange juice can make an unforgettable dressing but they do. Forget the bottled dressings; make your own.
For those of you who don’t like sweet potatoes, I urge you to test this recipe out with butternut squash. I think squash wakens up with a little maple dressing and salads with squash are hearty and filling.
Sweet Potato Salad with Orange Maple Dressing
Origin: Bon Appetit
Yield: Makes 12 servings
Prep Time: 10 minutes
● 1/4 cup extra-virgin olive oil
● 2 tbsp. pure maple syrup
● 2 tbsp. orange juice
● 2 tbsp. Sherry wine vinegar or balsamic vinegar
● 1 tbsp. fresh lemon juice
● 2 tsp. minced peeled fresh ginger
● 1/2 tsp. ground cinnamon
● 1/4 tsp. ground nutmeg
● 6 lb. 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
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.)