Cookbook author Toni Tipton-Martin originally got a recipe for this salad while working on a cookbook with Patrick Clark, an up-and-coming chef at Los Angeles's Bice restaurant, who suddenly passed away. The version here is an adaptation by B. Smith, a cookbook author, restaurateur, entrepreneur and model.
Serve this bright and zesty salad as an antidote to Thanksgiving's heavier dishes. The acidic dressing keeps the sweetness of the potato in check and livens up the entire meal.
Make Ahead: The salad and dressing can be made up to 4 days ahead, kept covered and refrigerated in separate containers.
Storage Notes: The salad can be stored, covered and refrigerated, for up to 4 days.
Servings: 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 1/4 teaspoon kosher salt, or more as needed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons maple syrup
- 1/4 cup fresh orange juice (from 1 orange)
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh ginger
- 1/4 teaspoon ground of freshly grated nutmeg
- 1/2 cup chopped scallions (about 3)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped toasted pecans
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- Freshly ground black pepper
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Directions
In a large pot, combine the sweet potatoes and enough lightly salted water to cover. Bring to a boil, then reduce the heat and cook until just tender, about 10 minutes. Drain and allow the potatoes to cool to room temperature, then transfer to a large bowl.
In a small bowl, whisk together the oil, maple syrup, orange juice, vinegar, ginger, nutmeg and the 1/4 teaspoon of salt.
Add the scallions, parsley, pecans and raisins to the sweet potatoes and toss to combine. Gently stir in the dressing, tossing just until combined. Season lightly with salt and pepper. Refrigerate until ready to serve.
Recipe Source
Adapted from “Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook” by Toni Tipton-Martin
Tested by Barbara Strack and Olga Massov.
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