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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.


  • 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 Teaspoons 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.