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Marinated Sweet Potato Salad

My dad, Carter, has been growing sweet potatoes for 20 years. My brother, P.K., and I have been partners in the operation for the last 2. This recipe, from our mom, Bettye, and our wives, Stephanie and Mary, is a terrrific way to serve our favorite vegetable.—Edmondson Farms, Tim Jack Edmondson, Vardaman, Mississippi
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    12 servings


  • 8 medium sweet potatoes (about 4 pounds)
  • 1 cup tarragon vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 medium onion, quartered and thinly sliced
  • 1 medium green pepper, julienned and cut into 1-inch pieces.


  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
  • Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
  • Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
Nutrition Facts
3/4 cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 starch, 2 fat.

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  • SusanCJones
    Jan 8, 2007

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