Super Sweet Potato Salad

Super Sweet Potato Salad
4.3 from 16 ratings
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 tablespoon apple cider vinegar or red-wine vinegar
  • 2 tablespoon orange juice
  • 2 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoon canola oil
  • 1 large granny smith apple, cored and cubed
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, toasted and chopped coarsely
  1. 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.
  2. 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.
  3. Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.