[recipe] Marinated Sweet Potato Salad

[Guest guest]

This is a wonderful way to serve sweet potatoes

during the warmth of spring and summer. It makes

a lot of salad, so you may want to cut the recipe in

half. You can prepare it vegan easily by subbing out

the honey and using an alternate sweetener; it doesn't

require a lot anyway. Enjoy!

 

Marinated Sweet Potato Salad

 

8 medium sweet potatoes (about 3 to 4 lbs)

1 cup tarragon or cider vinegar

1/2 cup olive oil

1 Tbs honey

2 garlic cloves, minced

2 bay leaves

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dried oregano

1/4 tsp dried thyme

1 medium onion, halved and thinly sliced

1 medium green pepper, julienned

 

In a large saucepan, cook sweet potatoes in boiling

water just until tender, about 20 minutes. Cool completely.

Meanwhile, in a small bowl, combine the next nine

ingredients; set aside. Peel potatoes; cut in half lengthwise,

then into 1/4 inch slices. In a large bowl, combine the

sweet potatoes, onion and green pepper. Add dressing

and gently toos to coat. Cover and refrigerate for at least

3 hours. Discard bay eaves before serving.

Yield: 14 to 16 servings

 

~ PT ~