Super Duper Sweet Potato Salad -- No Mayo!

Total Time
Prep 25 mins
Cook 25 mins

Modified recipe by Janice Newell, posted May 24, 2012, on the Daily Meal -- All things food & drink!

Ingredients Nutrition


  1. In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
  2. NOTE: (I microwaved my sweet potatoes in their skins!).
  3. Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
  4. 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.
  5. Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
  6. Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
Most Helpful

This was very good. Instead of just sweet potatoes, I used an organic root vegetable medley from Costco. It contained yellow carrots, orange carrots, sweet potatoes, and turnips. It was very well red'd by everyone, and had a very nice blend of flavors.

Lightly Toasted March 14, 2016

this was AMAZING salad i add spring mix and red cabbage. Top with the sweet potatoes and sprinkle it with ciltrano. thanks

bo 1 May 18, 2015

Delicious salad- I saw your photo and just knew that I would have to try it .........very glad that I did too ! Definitely a salad that I will enjoy again. Sorry that I didn't get a photo for you. Reviewed for December 2012 recipe swap in the Aus/NZ forum.

**Jubes** January 01, 2013