Warm Sweet Potato Salad With Orange Vinaigrette Recipes

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SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING



Sweet Potato Salad with Orange-Maple Dressing image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 pounds red-skinned sweet potatoes, peeled and cut into 3/4-inch cubes
1/2 cup extra-virgin olive oil
2 tablespoons pure maple syrup
1/4 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons minced peeled fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, plus more to taste
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1/4 cup coarsely chopped toasted pecans
1/4 cup golden raisins
1/4 cup brown raisins
Freshly ground black pepper, to taste

Steps:

  • In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
  • Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
  • Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve.

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

This is a nice twist on the traditional creamy potato salad. I like this served warm or room temp, but by all means it can be served chilled. It has a nice sweet/tangy vinaigrette with fresh herbs and roasted vegetables. I think you will enjoy it.

Provided by SarasotaCook

Categories     Yam/Sweet Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

4 large sweet potatoes, peeled and diced into bite size pieces
1 large red pepper, rough chopped in bite size pieces
1 large onion, rough chopped in bite size pieces
4 scallions, diced (white and green parts)
8 slices smoked bacon, I like the thick cut for this dish
1/2 cup celery, diced
1/2 cup pecans, rough chopped
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
olive oil, to roast the vegetables in
salt and pepper
3 tablespoons white wine vinegar
3 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 tablespoon of the bacon fat
1 small shallot, fine diced

Steps:

  • After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
  • As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
  • Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
  • This is a great potato salad and great for BBQs.

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