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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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In 'Heirloom Cooking with the Brass Sisters'. Circa 1960s Ingredients:
3 lbs sweet potatoes, peeled and cut into 2-inch chunks |
1/4 cup orange marmalade |
1/4 cup apricot jam |
1 cup diced red bell pepper |
1 cup toasted pecans, coarsely chopped |
1/4 cup extra virgin olive oil |
1 tablespoon apple cider vinegar |
1/3 cup orange juice |
1 tablespoon prepared mustard |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh coarse ground black pepper |
2 garlic cloves, minced (or 3/4 t. garlic powder) |
1/8 teaspoon red pepper flakes |
1 orange, zest of |
Directions:
1. *Notes-steaming sweet potatoes for 20 minutes is an arbitrary amount of time; the best way to know when they are done is to test them; they should still be a bit firm; if you overcook them, they will fall apart; do not use baked sweet potatoes for this salad; do not mix pecans into salad or they will become soggy.
2. Make the salad: place sweet potatoes in a steamer basket set over simmering water; cover and steam about 20 minutes; remove to a large bowl and let cool.
3. When cool enough to handle, cut potatoes into 3/4-inch dice and return to bowl.
4. Add in orange marmalade, apricot jam, and red bell pepper; toss to coat.
5. Make the vinaigrette: add oil, vinegar, orange juice, and mustard to a container with a cover; cover and shake to combine; remove cover and add salt, pepper, garlic, hot pepper flakes, and orange zest; replace cover and shake to combine.
6. Pour vinaigrette over salad and stir gently with a wooden spoon.
7. 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.
8. Remove salad from refrigerator 15 minutes before serving; serve sprinkled with pecans; store leftover salad in a covered container in refrigerator.
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