Recipe Archives->Salads Potato->Sweet Potato 10

Sweet Potato Salad
Serves 8

4 medium sweet potatoes (about 6 to 8 ounces each)
4 green onions, white and tender green parts only, thinly sliced (2/3 cup)
2 ribs celery, diced (about 2/3 cup)
1/4 cup olive oil
Juice of 1/2 lemon
Juice of 1/2 orange, or 3 tablespoons breakfast-style orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt, such as Lawry's
1/4 teaspoon black pepper

Rinse and dry the sweet potatoes. Place them in a 4-quart or larger
slow cooker. Cover and cook on low until the potatoes are tender
when pierced with a knife, 4 to 6 hours. Alternately, bake foil-wrapped
potatoes in a 400-degree oven until tender when pierced with a
knife, about 40 to 60 minutes, or microwave plastic-wrapped potatoes,
two at a time, for 6 to 10 minutes. Set aside to cool.

When cool enough to handle, peel the potatoes and cut them into
bite-size pieces and transfer to a large bowl. Add green onions and
celery. Set aside.

Mix the oil, lemon juice, orange juice, soy sauce, garlic powder,
chili powder, seasoned salt and pepper in a measuring cup. Whisk
well.  Pour over the potato mixture and stir gently to coat, but
avoid breaking up the potatoes. Serve at once, or refrigerate,
covered, until ready to serve.

Printable version: sweet-potato10.txt.