Super Sweet Potato Salad Recipe
Daily Value: 6%
Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||7µg||2%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 3 large sweet potatoes, peeled and quartered
- 3 tablespoons apple cider vinegar or red-wine vinegar
- 2 tablespoons orange juice
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons canola oil
- 1 large Granny Smith apple, cored and cubed
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted and chopped coarsely
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.
Serving size: ½ cup
Total fat: 5.0 g
Saturated fat: 0.0 g
Cholesterol: 0 mg
Sodium: 210 mg
Total carbohydrate: 26 g
Dietary fiber: 3.0 g
Protein: 2.0 gServings: 10
Special Designations: Vegan, Vegetarian, Healthy
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