The salad can remain at room temperature up to two hours before serving.
Recipe information
Yield
Makes 12 servings
Ingredients
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salad
6 pounds 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
Preparation
For dressing:
Step 1
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
For salad:
Step 2
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.)
Recipe notes
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Why You Should Always Add Sugar to Salad Dressing
A spoonful of the sweet stuff will help bring out all the other flavors.
