Sweet Potato Salad

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

• Ready In: 1 hr 35 mins
• 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

1. *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.
2. 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.
3. When cool enough to handle, cut potatoes into 3/4-inch dice and return to bowl.
4. Add in orange marmalade, apricot jam, and red bell pepper; toss to coat.
5. 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.
6. Pour vinaigrette over salad and stir gently with a wooden spoon.
7. 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.
8. Remove salad from refrigerator 15 minutes before serving; serve sprinkled with pecans; store leftover salad in a covered container in refrigerator.