Ingredients
3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1/2 cup extra virgin olive oil
2 Tablespoons pure maple syrup
1/4 cup orange juice
2 Tablespoons balsamic vinegar
2 Tablespoons minced peeled fresh ginger
1/4 teaspoon ground nutmeg
1/4 cup coarsely chopped toasted pecans
1/4 cup golden raisins or brown raisins
Directions
Steam the sweet potatoes in batches until just tender, about 15 minutes per batch. Transfer sweet potatoes to large bowl and cool to room temperature.
Whisk the olive oil, maple syrup, orange juice, balsamic vinegar, ginger and nutmeg together in a small bowl. Sprinkle the pecans and raisins over the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture, and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until serving.
