Marinated Sweet Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 14 |
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My dad, Carter, has been growing sweet potatoes for 20 years. My brother, P.K., and I have been partners in the operation for the last 2. This recipe, from our mom, Bettye, and our wives, Stephanie and Mary, is a terrrific way to serve our favorite vegetable.—Edmondson Farms, Tim Jack Edmondson, Vardaman, Mississippi Ingredients:
8 medium sweet potatoes (about 3-1/2 pounds) |
1 cup tarragon vinegar |
1/2 cup vegetable oil |
1 tablespoon honey |
2 garlic cloves, minced |
2 bay leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 medium onion, halved and thinly sliced |
1 medium green pepper, julienned |
Directions:
1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
2. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
3. Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves. Yield: 14-16 servings.
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