Sweet Potato Salad

Name: Sweet Potato Salad
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 8 cups
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

Submitted by ratherbeswimmin

"In 'Heirloom Cooking with the Brass Sisters'. Circa 1960s"

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Ready In:: 1hr 35mins
Ingredients:: 14
Yields:: 8 cups

ingredients

Salad
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
Vinaigrette
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

*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.
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.
When cool enough to handle, cut potatoes into 3/4-inch dice and return to bowl.
Add in orange marmalade, apricot jam, and red bell pepper; toss to coat.
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.
Pour vinaigrette over salad and stir gently with a wooden spoon.
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.
Remove salad from refrigerator 15 minutes before serving; serve sprinkled with pecans; store leftover salad in a covered container in refrigerator.