Super Duper Sweet Potato Salad -- No Mayo!

"Modified recipe by Janice Newell, posted May 24, 2012, on the Daily Meal -- All things food & drink!"
 
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photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
50mins
Ingredients:
12
Serves:
5
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ingredients

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directions

  • 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.
  • NOTE: (I microwaved my sweet potatoes in their skins!).
  • Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover 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, pepper, 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.

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Reviews

  1. 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.
     
  2. this was AMAZING salad i add spring mix and red cabbage. Top with the sweet potatoes and sprinkle it with ciltrano. thanks
     
  3. 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.
     
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