Ingredients
4 medium sweet potatoes (3 pounds), peeled and cut into 1/2- to 3/4-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
1/4 cup safflower or grapeseed oil
1/2 scallion (dark-green part only), thinly sliced diagonally for garnish
Preparation
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.
