Sweet Potato Salad

• 3 lbs sweet potatoes, peeled and cut into 2-inch chunks
• 14 cup orange marmalade
• 14 cup apricot jam
• 1 cup diced red bell pepper
• 1 cup toasted pecans, coarsely chopped
• 14 cup extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 13 cup orange juice
• 1 tablespoon prepared mustard
• 12 teaspoon kosher salt
• 14 teaspoon fresh coarse ground black pepper
• 2 garlic cloves, minced (or 3/4 t. garlic powder)
• 18 teaspoon red pepper flakes
• 1 orange, zest of

1. *Notes--steaming sweet potatoes for 20 minutes is an arbitrary amount of time; the best way to know when they are done is to test them; they should still be a bit firm; if you overcook them, they will fall apart; do not use baked sweet potatoes for this salad; do not mix pecans into salad or they will become soggy.
2. Make the salad: place sweet potatoes in a steamer basket set over simmering water; cover and steam about 20 minutes; remove to a large bowl and let cool.
3. When cool enough to handle, cut potatoes into 3/4-inch dice and return to bowl.
4. Add in orange marmalade, apricot jam, and red bell pepper; toss to coat.
5. Make the vinaigrette: add oil, vinegar, orange juice, and mustard to a container with a cover; cover and shake to combine; remove cover and add salt, pepper, garlic, hot pepper flakes, and orange zest; replace cover and shake to combine.
6. Pour vinaigrette over salad and stir gently with a wooden spoon.
7. Mound salad on a platter or place in a large bowl; cover with plastic wrap and refrigerate for at least 4 hours to allow flavors to marry.
8. Remove salad from refrigerator 15 minutes before serving; serve sprinkled with pecans; store leftover salad in a covered container in refrigerator.

sweet potatoes, orange marmalade, apricot, red bell pepper, pecans, extra virgin olive oil, apple cider vinegar, orange juice, mustard, kosher salt, fresh coarse ground black pepper, garlic, red pepper, orange

Taken from www.food.com/recipe/sweet-potato-salad-431096 (may not work)