Soups and Salads

Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Sweet Potato Salad

  • This colorful salad is best when made a day in advance, allowing the crisp sweet potato slices to absorb the tart vinaigrette dressing.
  • Wash sweet potatoes.
  • Heat enough salted water to boiling to cover sweet potatoes.
  • Add sweet potatoes in jackets; bring back to boil, cover and cook 20 to 30 minutes or until sweet potatoes are just fork tender - DO NOT OVERCOOK
  • When cool enough to handle, halve lengthwise; then cut into ¼ inch slices.
  • Combine sweet potato slices, onion rings and green pepper strips in large bowl.
  • Pour Honey Vinaigrette Dressing over salad mixture.
  • Toss lightly to coat vegetables.
  • Cover and refrigerate 3 to 6 hours or overnight.
  • Serve chilled or at room temperature.
  • Yield: 6 to 8 servings
  • Honey Vinaigrette Dressing
  • Combine all ingredients in a jar with tight-fitting lid.
  • Shake vigorously until well-mixed.
  • After marinating, remove garlic cloves and bay leaves before serving.