Recipe by Miss Annie
The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.
Top Review by Geema
I just knew I would love this recipe! The only problem I had was waiting overnight to eat it. I substituted craisins for the currants, just because I had a huge bag full and am always looking for ways to use them up. I keep thinking about using the sweet potatoes, apples, currants, pecans, some celery and the fruit juices, but then folding in some yogurt instead of the rest of the ingredients. It would be a waldorf salad variation. Thanks for posting this innovative recipe Miss Annie.
- 4 cups peeled and grated sweet potatoes (yams)
- 2 tart green apples, peeled,cored and chopped (Granny Smith or Pippin)
- 1⁄2 cup dried currant
- 1⁄2 cup pecan pieces, toasted
- 1 orange, juice of
- 1 lime, juice of
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- salt & freshly ground black pepper, to taste
- 1⁄3 cup olive oil
Directions See How It's Made
- Mix the sweet potatoes, apples, currants and pecans in a large bowl.
- Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
- Whisk together, then add the oil in a thin stream, whisking constantly.
- Pour over the salad, toss well to combine well, then refrigerate overnight before serving.