Super Sweet Potato Salad

Super Sweet Potato Salad
Staff Writer
Super Sweet Potato Salad


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.


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.


Calories per serving:

131 calories

Dietary restrictions:

Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 22g 7%
  • Saturated 0g 2%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 1g 2%
  • Sodium 209mg 9%
  • Calcium 25mg 3%
  • Magnesium 19mg 5%
  • Potassium 229mg 7%
  • Iron 0mg 3%
  • Zinc 0mg 2%
  • Phosphorus 36mg 5%
  • Vitamin A 361µg 40%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 8µg 2%
  • Vitamin E 1mg 4%
  • Vitamin K 4µg 5%
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