1 Ratings
  • 4 star values: 1
  • 1 Rating

Toss sweet potatoes, onion, and sweet pepper in a light tarragon vinaigrette to create this easy, make-ahead side dish.

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Ingredients

Directions

  • In covered large saucepan, cook sweet potatoes in boiling lightly salted water for 8 to 10 minutes or just until tender; drain. Cool slightly. In large bowl, combine sweet potatoes, onion, and green pepper.

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  • Meanwhile, in screw-top jar, combine remaining ingredients; shake well. Pour over potatoes; toss gently. Cover and refrigerate for at least 3 hours or up to 24 hours, stirring gently occasionally. Serve chilled or let stand at room temperature for 30 minutes before serving. Remove bay leaves before serving. Makes 10 to 12 servings.

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Nutrition Facts

174 calories, (1 g saturated fat, 0 mg cholesterol, 130 mg sodium, 29 g carbohydrates, 4 g fiber, 2 g protein.

Reviews

1 Ratings
  • 4 star values: 1