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Marinated Sweet Potato Salad



3 medium sweet potatoes, about 1 1/4 pounds

1 small-medium onion, halved and thinly sliced

1 small- medium red or green bell pepper, sliced (julienned)


1/2 cup apple cider vinegar

1/4 cup extra virgin olive oil

1 1/2 tsp. raw honey or 5-10 drops liquid Stevia

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

1/4 tsp. dried oregano or 1/2-3/4 tsp. chopped, fresh oregano

1-2 bay leaves


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 potatoes. While potatoes cook, in a jar with a tight-fitting lid, combine the dressing ingredients, and shake well. Cut potatoes in half, lengthwise and slice into ⅛ - ¼-inch thick slices. Slice onion and bell pepper and add to potatoes. Pour dressing over potatoes, onion and pepper. Gently toss to coat. Cover and refrigerate for 3 hours. Remove bay leaves before serving.

Yield: 7-8 servings (3/4 cup equals 1 serving)

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