Food & Cooking Recipes Salad Recipes Chilled Sweet Potato Salad 3.2 (68) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken. Ingredients 4 medium sweet potatoes (3 pounds), peeled and cut into ½- to ¾-inch pieces (8 cups) 3 tablespoons rice-wine vinegar 1 teaspoon finely grated orange zest 3 tablespoons fresh orange juice 1 scallion, trimmed, thinly sliced diagonally Coarse salt and freshly ground pepper ¼ cup safflower or grapeseed oil ½ scallion (dark-green part only), thinly sliced diagonally for garnish Directions Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain. Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day. Rate it Print