Sweet potato salad with orange-maple dressing from Jubilee: Recipes from Two Centuries of African-American Cooking (page 156) by Toni Tipton-Martin

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Notes about this recipe

  • QuinceHouse on December 26, 2025

    I really enjoyed the flavors of this but struggled to get the sweet potatoes to be cooked enough but not mushy.

  • chawkins on May 14, 2025

    Quite good. Made half a recipe using all dark raisins. I boiled the sweet potatoes whole and unpeeled until I could just insert a knife to the center, the skinny ones were done in about 10 minutes, the bigger ones may be 15, then sliced and grilled before skinning and dicing.

  • CynthiasCooking on December 11, 2021

    Beautiful photo of it posted on Milk Street.Community Facebook page. And it was really good the second day, as well.

  • hirsheys on February 28, 2021

    I didn’t use the grilling version and found this recipe just delightful. The cubes got more cooked than in the book picture, but they weren’t mush and I found the flavors nicely balanced. (Next time, I would perhaps boil for ~12 mins instead of 15, but I am perfectly happy with this as is.) The only change I made was to use only one type of raisin - couldn’t be bothered to buy both types. This is one time the parsley seems necessary, too.

  • pattyatbryce on June 12, 2020

    Parboil is MUCH too long to grill after with that size of veg. Need bigger pieces or boil less before grilling. Like Kduncan, I had mush and couldn't grill. Didn't really love the vinegar-forward flavor so much.

  • Kduncan on May 07, 2020

    Pretty simple recipe, only problem I found was that the cook time on the potatoes caused mine to be overcooked. We really enjoyed the flavors on this, and the fact that it makes a huge amount so we've been blessed with the leftovers it's given us.

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