Super Sweet Potato Salad

Super Sweet Potato Salad
Staff Writer
Super Sweet Potato Salad

CanolaInfo

Super Sweet Potato Salad

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

  • 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  Teaspoons  salt
  • 1/2  Teaspoon  cinnamon
  • 2  Tablespoons  canola oil
  • 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.

Nutritional Facts

Total Fat
3g
4%
Sugar
10g
11%
Carbohydrate, by difference
12g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
8mg
1%
Water
14g
1%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.