Sweet Potato Salad (Edit recipe)

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Fall is in the air and I am so ready for it! I can't wait for you to try this Sweet Potato Salad that is perfect whether you enjoy it warm or cold the flavors are amazing! The toasted pecans along with the cranberries add the right amount of crunch and tang and the dressing is sweet and tangy too! It's a new favorite here and I know your family will love it too!

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

13

Serves: 8-10

Ingredients

3 lb Sweet Potato, peeled and cubed small
2 Tbsp Avocado Oil
0.5 cup Red Onion, diced
0.25 cup dried, unsweetened Cranberries
0.5 cup Pecans, chopped
0.5 cup Flat Leaf Parsley, chopped

Dressing

2 Tbsp White Wine Vinegar
3 whole Medjool Dates, chopped
1 Tbsp Dijon Mustard
3 Tbsp Avocado Oil
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees
Line a rimmed baking sheet with parchment paper
Toss potatoes in oil
Roast 55-60 minutes till fork tender and browning just a bit
Add pecans to the pan in the last 5 minutes
Meanwhile, blend dressing ingredients in high speed blender till smooth, it will be thick
Toss in a large bowl, potatoes & pecans, onions, cranberries & parsley
Add dressing & toss well with a rubber spatula
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	14 g
Carbohydrates:	67 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	390 mg
Fiber:	12 g
Sugars:	21 g
Calculated for total recipe.