Wednesday, February 17, 2010

Sweet Potato Salad with Maple Dressing

Simple, easy, and a nice complex of sweet and tart flavors...




  • 2 T. extra-virgin olive oil
  • 2 T. pure maple syrup
  • 2 T. orange juice concentrate (not diluted)
  • 2 T. balsamic vinegar
  • 1 T. fresh lemon juice
  • 2 t. minced peeled fresh ginger
  • dash ground cinnamon
  • pinch ground nutmeg


  • 3 pounds sweet potatoes
  • 1/4 c. diced red onion
  • 1/4 c. pecans, toasted, coarsely chopped
  • 1/4 c. golden raisins


Cut sweet potatoes into large chunks and cook in boiling water just until tender. This step is important -- don't overcook the potatoes. They should be barely tender when you pierce them with a knife.

While potatoes are cooking, whisk together dressing ingredients and set aside.

When done, drain potatoes in colander and cool under cold running water until you can handle chunks to peel. Slip skins off. Cut potatoes into bite-size pieces.

Place potatoes in bowl; add remaining salad ingredients, then toss all lightly with the dressing.

Serve immediately or later -- either way, a nice twist on sweet potatoes!


Excellent served as a salad alone or on lettuce leaves; as a light meal on top of cold cooked brown rice; or as a side dish with a grain-based dish such as rice balls with mushroom gravy.

And always, cook, eat, dance, love!

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