Ingredients
3
lb medium sweet potatoes, peeled, cut into 3/4-inch chunks
1/2
cup olive oil
2
tablespoons balsamic vinegar
1
tablespoon grated gingerroot
1
teaspoon grated orange peel
1/4
cup fresh orange juice
1/2
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground nutmeg
1/4
cup pecan halves, coarsely chopped, toasted if desired*
1/4
cup golden raisins
Preparation
In 2-quart saucepan, add 1/2 inch water; heat to boiling. Place potatoes in water. Cover tightly; return to boil. Reduce heat; simmer 15 to 20 minutes or until potatoes are tender.
Meanwhile, in small bowl, mix dressing ingredients with whisk.
In large bowl, combine cooked potatoes, pecans and raisins; pour dressing over potatoes. Toss gently. Serve immediately or refrigerate until ready to serve.
