Sweet Potato Salad

By hmp13

We suggest that you start this salad early in the day so that the flavors will come together. Steam the sweet potatoes the night before. The sweet potatoes should still be a bit firm when you make the salad.

Ingredients

• For Salad:
• 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
• 1/4 cup orange marmalade
• 1/4 cup apricot jam
• 1 cup dice red pepper
• 1 cup toasted pecans, coarsely chopped
• For vinaigrette:
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1/3 cup orange juice
• 1 tablespoon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced, or 3/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper flakes
• Grated zest of 1 orange

Preparation

Step 1

To make the salad: place sweet potatoes in a steamer basket set over simmering water. Cover and steam about 20 minutes. Remove the a large bowl and allow to cool.

When cool enough to handle, cut potatoes into ¾ inch dice and return to bowl. Add orange marmalade, apricot jam and red pepper and toss to coat.

To make the vinaigrette: place oil, vinegar, orange juice and mustard into a container with a cover. Cover and shake to combine. Remove cover: add salt, pepper, garlic or garlic powder, hot pepper flakes, and orange zest. Replace cover and shake to combine.

Pour vinaigrette over salad and stir gently with a wooden spoon. Mound salad on a platter or place in a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours to allow flavors to marry.

Remove salad from refrigerator 15 minutes before serving. Serve sprinkled with pecans. Store leftover salad in a covered container in refrigerator.

Steaming sweet potatoes for 20 minutes is an arbitrary amount of time. The best way to know when they’re cooked is to test them: they should still be a bit firm. If you overcook them, they will fall apart.

Do not use baked sweet for this salad.

Do not mix pecans into salad or they will be come soggy.