Coping With Cancer

Sweet Potato Salad with Orange-Maple Dressing

Ingredients

Dressing

  • 3 tbsp. extra virgin olive oil
  • 2 T pure maple syrup
  • 3 T orange juice
  • 2 T sherry wine vinegar or balsamic vinegar
  • 1 T fresh lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Salad

  • 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4 inch cubes
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 1/2 cup pecans, toasted, coarsely chopped
  • 1/2 cup golden raisins
  • 1/2 cup brown raisins
  • 1/2 cup dried cranberries

Directions:

Dressing: Whisk all ingredients to blend in a small bowl. Season dressing to taste with salt and pepper. 

Salad: Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over, toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. The salad can remain at room temperature up to two hours before serving.)

Makes 12 portions. Each portion provides about 230 calories, 3g protein, 40g carbohydrates, 7g fat, and 4g fiber. Count each portion as 1 1/2 vegetable servings and 1/2 fruit serving.