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.

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.

Nutrition

Calories per serving:

72 kcal

Daily value:

4%

Servings:

10
  • Carbohydrate, by difference 12 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 18 IU
  • Vitamin A, RAE 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Calcium, Ca 9 mg
  • Carotene, beta 8 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Fructose 3 g
  • Glucose (dextrose) 3 g
  • Lutein + zeaxanthin 19 µg
  • Magnesium, Mg 2 mg
  • Phosphorus, P 4 mg
  • Potassium, K 26 mg
  • Proanthocyanidin dimers 1 mg
  • Sodium, Na 8 mg
  • Sucrose 3 g
  • Sugars, total 10 g
  • Water 14 g
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