SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING

Amarante

Thu, Nov 14 2019, 7:31 am

This was a very nice side for a simple main course like roast chicken. It's obviously more sweet than savory because of the maple syrup, raisins and orange juice but it's got savory to offset that. And it's not a heavy mayo based dressing so it's a fairly healthy alternative since sweet potatoes are more nutritious than white potatoes and there is a relatively small amount of olive oil and even the "sweet" stuff is not in huge quantities like a processed sweet type of sauce.

Since it's made ahead like all potato salads, it's easy to throw together an elevated dinner - I just nicely seasoned chicken breasts and put in the oven and used a bagged green salad to complete the menu

SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING

Excerpt From: Toni Tipton-Martin. “Jubilee.

3 pounds sweet potatoes, peeled and cut into ¾-inch cubes
½ cup extra-virgin olive oil
2 tablespoons maple syrup
¼ cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh ginger
¼ teaspoon ground or freshly grated nutmeg
¼ teaspoon salt, plus more to taste
½ cup chopped green onions
½ cup chopped fresh parsley
¼ cup coarsely chopped toasted pecans
¼ cup golden raisins
¼ cup black raisins
Black pepper

In a large pot, combine the sweet potatoes and enough lightly salted water to cover. Bring to a boil, then reduce the heat and cook until just tender, about 15 minutes. Drain and allow the potatoes to cool to room temperature. (Alternatively, simmer the potatoes whole for 15 minutes, cool, peel, and slice ¾ inch thick, brush with vegetable oil, and grill over moderately hot coals until just cooked through, 3 to 5 minutes per side.) Cut the potatoes into ¾-inch cubes and transfer to a large bowl.

In a small bowl, whisk together the oil, maple syrup, orange juice, vinegar, ginger, nutmeg, and salt.

Add the onions, parsley, pecans, and raisins to the bowl of sweet potatoes and toss together. Gently stir in the dressing, tossing just until combined. Season to taste with salt and pepper. Refrigerate until ready to serve.