Super Duper Sweet Potato Salad -- No Mayo! |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Ingredients:
3 large sweet potatoes (peeled and quartered) |
3 tablespoons red wine vinegar |
2 tablespoons orange juice |
2 tablespoons maple syrup |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
black pepper (freshly ground, a few grinds!) |
1/2 teaspoon cinnamon |
2 tablespoons canola oil or 2 tablespoons light olive oil |
1 large granny smith apples (cored and cubed) |
1/2 cup dried cranberries |
1/4 cup pecans (toasted and chopped coarsely) |
Directions:
1. In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
2. NOTE: (I microwaved my sweet potatoes in their skins!).
3. Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
4. 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.
5. Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
6. Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
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