Marinated Sweet Potatoes with Broccoli
Adapted from Moosewood Cookbook
Preparation time: 15 to 20 minutes
Yield: about 6 servings
A bonus to this delicious,
refreshing salad: It is full of antioxidants, so you can get
healthy while you chow down
- This tastes best if made with an
aromatic, flavorful walnut oil. But it's also quite good with a
lighter walnut oil, or extra-virgin olive oil.
3 medium-sized sweet potatoes or
yams (1 1/2 to 2 pounds)
1/2 cup walnut oil or extra-virgin olive oil
1 large clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons raspberry vinegar
1 teaspoon salt (or more, to taste)
1 tablespoon dry mustard
1 tablespoon honey
1 bunch (1 1/2 pounds) broccoli--cut into 1-inch pieces and/or
Freshly ground black pepper to taste
Thin slices of green apple
Chopped toasted pecans
- Peel the sweet potatoes, cut them
in halves or quarters, and then cut into thin slices. Cook them in
a steamer over boiling water while you prepare the marinade. (Keep
your eye the sweet potatoes, so they won't overcook.)
- In a medium-large bowl, combine
the oil, garlic, lemon juice, vinegar, salt, mustard, and honey,
and whisk until well-blended.
- As soon as the sweet potato slices
are tender (but not mushy), add them, still hot, to the marinade.
- Steam the broccoli spears until
bright green and just tender. Rinse under cold running water to
stop the cook, then drain and dry the broccoli pieces completely.
Lay them carefully on top of the salad. Cover tightly, and marinate
for several hours. (Chilling is optional. This dish tastes good
cold OR at room temperature.)
- Within about 15 minutes of
serving, mix in the broccoli from the top of the sweet potatoes.
(If the brocccoli comes into contact with the vinegar too soon, its
beautiful green color will fade.) Season to taste with black
pepper, and serve garnished with thin slices of green apple and
chopped, toasted pecans, if desired.