Sweet Potato Salad
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!
20 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 466 |
| Fat: | 14 g |
| Carbohydrates: | 79 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 426 mg |
| Fiber: | 13 g |
| Sugars: | 30 g |
| Calculated for total recipe. | |
Serves: 8-10
Ingredients
- 3 lb3 lb3 lb Sweet Potato, peeled and cubed small
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 0.5 cup0.5 cup0.5 cup Red Onion, diced
- 0.25 cup0.25 cup0.25 cup dried, unsweetened Cranberries
- 0.5 cup0.5 cup0.5 cup Pecans, chopped
- 0.5 cup0.5 cup0.5 cup Flat Leaf Parsley, chopped
- 2 Tbsp2 Tbsp2 Tbsp White Wine Vinegar
- 3 whole3 whole3 whole Medjool Dates, chopped
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Dressing
Process
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 ford 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 spatulat
- Enjoy!
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