New recipes

Sweet Potato Salad with Orange-Maple Dressing

Sweet Potato Salad with Orange-Maple Dressing


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons orange juice
  • 2 tablespoons Sherry wine vinegar or balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 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 cup pecans, toasted, coarsely chopped

Recipe Preparation

Dressing

  • Whisk all ingredients to blend in 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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Reviews Section

Sweet Potato Salad with Orange-Maple Dressing - Recipes

Recipe By: Bon Appétit
Yield: Makes 12 servings

The salad can remain at room temperature up to two hours before serving.

1/4 cup extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons Sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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

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

0

Recipe By:
Yield: Yield: 10 to 12 servings (P)

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, can be served without stuffing in chiles if you prefer.

3/4 lbs. pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim chilies

1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.

2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.

3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.

4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.

5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.

6. Gently scrape out the seeds and rinse the inside of the chili.

7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.

0

Recipe By: Cooking Light
Serving Size: 8

3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less-sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg cook 1 minute, stirring constantly. Move onion mixture to side of pan add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

2. Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

0

Make Sweet Potato Salad with Orange Maple Dressing with Sonya Joy

Make this simple, kid-friendly dish that is both sweet and savory! Before you start cooking, take a mindful moment to breathe and center. Learn about the history of sweet potatoes in Black southern cooking. Finally dive in to prepare and taste test the dish. This recipe is an adapted version simplified to cook with children. It was recommended to us by farmer Fredando Jackson in Georgia, out of Toni Tipton-Martin’s book, Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook.

Jump to the end of the video for the complete recipe. Visit our website for more distance learning videos and seasonal recipes.

Companion Videos:
Learn About Southern Sweet Potatoes - https://youtu.be/8CKJv2R1B-4
Cook Sweet Potato Salad - Spanish: coming soon!

Find out more about Fredando’s farm Flint River Fresh: https://www.flintriverfresh.org

Credits:
Post-Production Editing by Forge Media
Intro Music: “Upbeat Funk Commercial” by GuitarsState
*license details
Mindful Moment Music: “Sweet Gentle Piano” by water_lily
*license details


Orange-maple potato salad

adapting an Epicurious recipe using sweet potatoes which just seemed like overkill, too sweet and cloying. Yukon Gold offers more of a contrast: not too waxy to not soak up the dressing but also not too crumbly like Russets.

heated the dressing to allow the spices and flavor to become more infused and also to cook off some of the alcohol of the orange liqueur, which i swapped for the sherry vinegar for a stronger orange essence.

1/4 c extra-virgin olive oil 2 tbsp pure maple syrup 3 tbsp orange juice 1 tbsp fresh lemon juice 2 tbsp apple cider vinegar 1 tbsp orange liqueur (Cointreau or Grand Marnier) 2 tsp fresh ginger, peeled and finely grated 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp orange zest 1 1/2 lbs Yukon Gold potatoes , cut into 3/4-inch cubes 1 c dried cranberries, chopped 1 c pecans or walnuts, roasted and chopped 1. add potatoes to a large pot, fill with enough cold water to submerge potatoes about 2-inches and cook until tender enough to effortlessly slide a knife in (10-15 minutes). transfer potatoes to a large bowl.
2. while potatoes are boiling, prep dressing ingredients and whisk to combine in a small saucepan. simmer for 2 minutes and remove from heat.
3. pour dressing over still hot potatoes and gently fold to blend. carefully fold in pecans and cranberries. season salad to taste with salt and pepper.
4. leave at room temperature up to 2 hours to allow dressing to soak into potatoes. best warm but also good cold.

Roasted Sweet Potatoes with Maple Syrup, Orange & Spices

These roasted sweet potatoes get sticky, sweet and full of great holiday flavor when roasted. Serve alongside your holiday bird or anytime of year.

3 3/4 pounds sweet potatoes, peeled

1 1/4 cup real Vermont maple syrup

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1. Preheat the oven to 375º F.

2. Cut each sweet potato in half horizontally and then cut each half into 1/3 planks (about four slices per half depending on the size of the sweet potato).

3. Lay the sweet potatoes in a single layer in one large or two medium baking dishes (two 13 x 9 dishes will do the job).

4. Mix the maple syrup, vegetable oil, cinnamon and cloves together in a small bowl.

5. Peel off four large strips of zest from the orange. Cut the orange in half and squeeze the juice into the bowl with the maple syrup mixture.

6. Pour this mixture evenly over the sweet potatoes, nestle in the strips of zest and the star anise.

7. Bake for 45 minutes or until the sweet potatoes are soft and saturated.


Almond butter turmeric dressing

Bites of Wellness created this dressing to be a paleo version of the one you can buy at Trader Joe’s. It’s delicious, but it’s also free from any nasty ingredients, and completely paleo-friendly.


Super Sweet Potato Salad

Sweet potatoes, apples, dried cranberries and toasted pecans tossed in an orange-maple dressing makes this salad perfect for fall and winter holidays.

Recipe Ingredients:

3 large sweet potatoes, peeled and quartered
1 large Granny Smith apple, cut into cubes
1/2 cup dried cranberries
1/4 cup pecans, toasted and coarsely chopped
3 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons canola oil

Cooking Directions:

  1. Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
  2. While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
  3. To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled.

Nutritional Information Per Serving (1/10 of recipe 1/2 cup): Calories: 140 Total Fat: 5g Saturated Fat: 0g Cholesterol: 0mg Total Carbs: 26g Fiber: 3g Protein: 2g Sodium: 210mg.


Our favorite Thanksgiving recipes: Sides, stuffing, potatoes, turkey, desserts and more

Like a growing family, our collection of Thanksgiving recipes gets bigger and better every year. We’ve got all the major food groups represented, along with make-ahead options and plenty of vegetarian and vegan picks.

There are the classics, of course — marshmallow-topped sweet potatoes and green bean casserole — along with all kinds of creative ways to give routine dishes a much-needed refresher. This year, we rolled out six simple upgrades to back-of-the-package recipes, along with five flavor-filled recipes from Toni Tipton-Martin’s new cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking.”

And if you’re cooking for a small crowd this year, we’ve got you covered. Same goes for all you first-time hosts, procrastinators and those liable to encounter a last-minute turkey emergency.


Wild Rice Salad with Orange Maple Vinaigrette

This Wild Rice Salad with Orange Maple Vinaigrette is a salad worth serving on Thanksgiving! It's hearty, filled to the brim with texture, and tossed with a mouthwatering orange maple vinaigrette. It's made with wild rice, shredded brussels, pomegranate arils, thinly sliced shallots, kale, toasted pepitas, and fresh thyme. It's a fantastic holiday side dish to make for any type of winter entertaining!

Course Main, Salad, Side, Side Dish

Cuisine American, Holiday, Plant Based, Thanksgiving, Vegan, Vegetarian

Keyword christmas salad, easy fall salad recipe, holiday salad, thanksgiving salad, wild rice salad, wild rice salad vegan, winter salad


"Community completely changed my understanding of how vegetables can be used, and even how they're supposed to taste."

Community moves salads firmly to the centre of the plate, injecting colour, life and flair into everyday vegetables, and showing you how to achieve exciting flavours and hearty main meals with simple, nourishing ingredients. These are the kind of recipes you will want to share with your family, friends and neighbours, time and time again.

Originally released in 2014, Community became an instant classic and favourite in kitchens all over Australia and around the world, creating a community of salad-lovers who are passionate about cooking and sharing vegetables. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories - with accompanying interviews and beautiful imagery - to give the book back to the fans who made it such a phenomenon.

New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews Butternut pumpkin with lemon tahini and miso granola Whole roasted cauliflower with toasted farro and romesco sauce Roasted cabbage with lentils and pumpkin seed brown butter Pasta alla norma salad Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta.

This is simple but generous food that you will want to make every night of the week, for those you love.



Comments:

  1. Blakely

    Quite frankly, you are absolutely right.

  2. Oscar

    It has touched it! It has reached it!

  3. Gared

    Suicide is an escape, and escape is for cowards.



Write a message