Super Sweet Potato Salad

4.3 from 16 ratings

I use canola oil in this recipe because its mild flavor doesn't overpower the delicate sweetness of the dressing. Plus, it adds a boost of good nutrition and omega-3 fat! Fiber and vitamin-rich sweet potatoes are a tasty, healthy substitute for regular potatoes. Try it. See all potato salad recipes.

Servings

servings

Ingredients

3 large sweet potatoes, peeled and quartered
3 tablespoon apple cider vinegar or red-wine vinegar
2 tablespoon orange juice
2 tablespoon maple syrup
1 teaspoon dijon mustard
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoon canola oil
1 large granny smith apple, cored and cubed
1/2 cup dried cranberries
1/4 cup pecans, toasted and chopped coarsely

Directions

Place the sweet potatoes in large saucepan. Add enough water to cover. Cover the saucepan and bring to a boil over high heat. Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.