Super Duper Sweet Potato Salad -- No Mayo!

READY IN: 50mins
Recipe by Kerfuffle-Upon-Wincle

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

Top Review by Lightly Toasted

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.

Ingredients Nutrition

Directions

  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.

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