Sweet Potato Salad with Orange-Cane Syrup Dressing

Prep Time: 30 Minutes
Yields: 10-12 Servings

Comment:
This is not your grandma’s potato salad. This cool tangy-sweet version of the summer favorite makes a wonderful side for hot and spicy barbecue. The lack of eggs or mayonnaise also means it’s worry-free for outdoor entertaining. It can even be made a couple of hours ahead of time and left at room temperature before serving.

Ingredients:
6 pounds red skinned sweet potato (yams), peeled, cut into ¾-inch cubes
¼ cup extra-virgin olive oil
2 tbsps pure cane syrup
2 tbsps orange juice
2 tbsps Sherry wine vinegar or balsamic vinegar
1 tbsp fresh lemon juice
2 tsps fresh ginger, peeled and minced
½ tsp ground cinnamon
¼ tsp ground nutmeg
salt and black pepper to taste
1 cup chopped green onions
1 cup chopped fresh parsley
1cup pecans, toasted, coarsely chopped
½ cup golden raisins
½ cup brown raisins

Method:
In a medium bowl, whisk together olive oil, cane syrup, orange juice, vinegar, lemon juice, ginger, cinnamon and nutmeg. Season with salt and pepper to taste and set aside. In a large pot, steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer to a large bowl and cool to room temp. Add green onions, parsley, pecans, and all the raisins. Pour dressing over potatoes and toss gently to blend. Season with salt and pepper to taste.