Servings:
Yields 12 servings
Ingredients
For the salad
- 6 pound red-skinned sweet potatoes
- 1 cup green onions
- 1 cup fresh parsley
- 1 cup pecans
- 1/2 cup golden raisins
- 1/2 cup brown raisins
For the dressing
- 6 pound red-skinned sweet potatoes
- 1 cup green onions
- 1 cup fresh parsley
- 1 cup pecans
- 1/2 cup golden raisins
- 1/2 cup brown raisins
- 1/4 cup extra virgin olive oil
- 2 tablespoon pure maple syrup
- 2 tablespoon orange juice
- 2 tablespoon sherry wine vinegar or balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation
Baking Directions:
For the saladSteam 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.
For the dressingWhisk all ingredients together in a small bowl.
Season dressing to taste with salt and pepper.
