Check out this easy Sweet Potato Pecan Salad that you won’t feel guilty serving to your family at Thanksgiving because it’s actually healthy than regular potato salad!
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 teaspoon 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.