8 medium sweet potatoes (about 4 pounds)
1 cup tarragon vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, quartered and thinly sliced
1 medium green pepper, julienned and cut into 1-inch pieces.
1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 to 23 minutes or just until tender. Drain; cool slightly and peel.
2. Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well.
3. Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 12 servings.
Nutrition Facts
3/4 cup: 222 calories, 9g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 starch, 2 fat.