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Marinated Sweet Potato Salad

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Total Time:Prep: 40 min. + chilling

By Taste Of Home Editorial Team

Recipe by Tim Jack Edmondson, Vardaman, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from the amazing women in our lives, is a terrific way to serve our favorite vegetable. —Tim Jack Edmondson, Vardaman, Mississippi

TEST KITCHEN APPROVED

Marinated Sweet Potato Salad

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Yield:12 servings
Prep:40 min
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Ingredients

  • 8 medium sweet potatoes (about 4 pounds)
  • 1 cup tarragon vinegar
  • 1/2 cup canola 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, thinly sliced
  • 1 medium green pepper, julienned
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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 9 ingredients; shake well.
  3. Cut potatoes in half lengthwise; cut potato halves into 1/4-in. slices. Place in a large bowl. 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.

Nutrition Facts

3/4 cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 starch, 2 fat.
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