Prep 20 mins
Cook 0 mins
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.
- 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
- 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.
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.
this was really good, as written. When I made it a second time, I made the following changes: I didn't peel the apples because I liked the contrast of color. I added 3 scallions for a balance of the sweetness (next time purple onion, minced very finely). Served with Ham steaks on the grill and fresh roasted asparagus. very nice. A new summer salad for us! updated 3/2010 to say we added raw kohlrabi to the salad and it was fantabulous!
This was my first use of raw sweet potatoes, and I was surprised at how much I liked them. This recipe is a keeper. I made a few changes (of course!) - First, instead of shredding the potatoes, I cut them into slices about 1/3 inch thick and quick browned each side on a griddle to brown the outside a bit. I then cut them into a dice, with some odd "matchstick" shapes due to the shape of the potatoes. I added a large spoonful of frozen orange juice concentrate to intensify the orange flavor, and doubled the vinaigrette recipe. I then used half the vinaigrette for the overnight sitting time. The next day, after turning the potato and fruit mixture a few times to disperse the dressing throughout, I tossed a lot of salad greens with the other half of the vinaigrette in a large shallow serving bowl, then heaped about half (maybe a little more) of the potato/apple mixture on top. I saved the currants (I used craisins) and toasted pecan bits to sprinkle on top. It made enough as a side salad for 6 adults, two large teens, and two children. When I make it again, I'll probably add more salad greens, but that's a judgment call for the cook. The tartness of the apple is essential; if all you have is sweet apples, I'd make something else with them and make this when you have tart apples.