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.

Ingredients

6 serv.

cups peeled and grated sweet potatoes (yams)4 cups
tart green apples, peeled,cored and chopped (Granny Smith or Pippin)↗2
cup dried currant↗1⁄2 cup
cup pecan pieces, toasted↗1⁄2 cup
orange, juice of↗1
lime, juice of↗1
tablespoons white wine vinegar↗2 tablespoon
tablespoon Dijon mustard↗1 tablespoon
cloves garlic, finely minced↗2
salt & freshly ground black pepper, to taste
cup olive oil↗1⁄3 cup

Step-by-step instructions

1
Mix the sweet potatoes, apples, currants and pecans in a large bowl.
2
Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
3
Whisk together, then add the oil in a thin stream, whisking constantly.
4
Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App