Sweet Potato Salad with Orange-Pecan Dressing

We have been cooking out of Toni Tipton-Martin's James Beard award winning cookbook this month, and this is yet another wonderful recipe.  This could be the sweet potato dish on your Thanksgiving table, and yet it is also a great summer dish to have instead of potato salad.
The flavors are amazing and I am going to try the dressing on something else as well.  I cut the sweet potato into bite sized cubes, tossed with olive oil, salt, and pepper and roasted for 40 minutes at 400 degrees rather than boiling them.

• 3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1/4 teaspoon kosher salt, or more as needed
• 1/2 cup extra-virgin olive oil
• 2 tablespoons maple syrup
• 1/4 cup fresh orange juice (from 1 orange)
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced fresh ginger
• 1/4 teaspoon ground of freshly grated nutmeg
• 1/2 cup chopped scallions (about 3)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped toasted pecans
• 1/4 cup golden raisins
• 1/4 cup dark raisins
• Freshly ground black pepper

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In a large pot, combine the sweet potatoes and enough lightly salted water to cover. Bring to a boil, then reduce the heat and cook until just tender, about 10 minutes. Drain and allow the potatoes to cool to room temperature, then transfer to a large bowl.
In a small bowl, whisk together the oil, maple syrup, orange juice, vinegar, ginger, nutmeg and the 1/4 teaspoon of salt.
Add the scallions, parsley, pecans and raisins to the sweet potatoes and toss to combine. Gently stir in the dressing, tossing just until combined. Season lightly with salt and pepper. Refrigerate until ready to serve.