Sweet Potato Salad with Orange-Maple Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/2 teaspoon ground cinnamon
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons orange juice
- 1/2 cup golden raisins
- 2 tablespoons pure maple syrup
- 2 teaspoons minced peeled fresh ginger
- 2 tablespoons sherry wine vinegar or balsamic vinegar
- 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
- 1 cup pecans, toasted, coarsely chopped
- 1/2 cup brown raisins
- Carbohydrate 60 g(20%)
- Fat 11 g(16%)
- Fiber 9 g(34%)
- Protein 5 g(10%)
- Saturated Fat 1 g(6%)
- Sodium 131 mg(5%)
- Calories 346
PreparationFor dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper. For salad: 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.)
PreparationFor dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper. For salad: 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.)
