Super Sweet Potato Salad Recipe

May 24, 2012 @ 5:20 PM
Posted by Janice Newell Bissex, Special Contributor

Nutrition

Cal/Serving: 121
Daily Value: 6%
Servings: 10

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	5g	8%
Saturated	0g	2%
Trans	0g	0%
Carbs	19g	6%
Fiber	2g	10%
Sugars	11g	0%
Protein	1g	2%
Sodium	203mg	8%
Calcium	22mg	2%
Magnesium	16mg	4%
Potassium	188mg	5%
Iron	0mg	2%
Zinc	0mg	2%
Vitamin A	5554IU	111%
Vitamin C	4mg	6%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	5%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	5%
Folic Acid (B9)	7µg	2%
Vitamin E	1mg	4%
Vitamin K	4µg	4%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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Super Sweet Potato Salad

CanolaInfo

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.

INGREDIENTS

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

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.