Sweet Potato Salad
Serves 8
Published in: Atlanta Journal Constitution
4 medium sweet potatoes (about 6 to 8 ounces each)
4 green onions -- white and tender green parts only, thinly sliced
(about 2/3 cup)
2 rib celery -- diced (about 2/3 cup)
1/4 cup olive oil
Juice of 1/2 lemon
Juice of 1/2 orange -- or 3 tablespoons breakfast-style orange juice
1 tablespoons reduced-sodium soy sauce
1/2 teaspoons garlic powder
1/2 teaspoons chili powder
1/4 teaspoons seasoned salt -- such as Lawry's
1/4 teaspoons black pepper
Rinse and dry the sweet potatoes. Place them in a 4-quart or larger
slow cooker. Cover and cook on low until the potatoes are tender when
pierced with a knife, 4 to 6 hours. Alternately, bake foil-wrapped
potatoes in a 400-degree oven until tender when pierced with a knife,
about 40 to 60 minutes, or microwave plastic-wrapped potatoes, two at
a time, for 6 to 10 minutes. Set aside to cool.
When cool enough to handle, peel the potatoes and cut them into
bite-size pieces and transfer to a large bowl. Add green onions and
celery. Set aside.
Mix the oil, lemon juice, orange juice, soy sauce, garlic powder,
chili powder, seasoned salt and pepper in a measuring cup. Whisk well.
Pour over the potato mixture and stir gently to coat, but avoid
breaking up the potatoes. Serve at once, or refrigerate, covered,
until ready to serve.
8 servings
Hands on: 15 minutes
Total time: 30 minutes, plus cooking time for potatoes
Recipe Notes
This salad tastes even better a day after it's made. Refrigerate
leftovers for up to three days.
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