Sweet Potato Salad

 
  • Cooking and Prep: 1 h
  • Serves: 8
  • Contains:

In a real pinch, with very little time to a deadline, I called my sister-in-law Judy— well-known in London for her culinary skills — and asked for a tried-and-true side dish. We tried and we loved. Hope you will too! Thank you, Judy!

Ingredients (12)

Salad

Dressing

Start Cooking

Make the Salad

This can be used as a side or a salad.

  1. Preheat oven to 350°F (180°C). Place sweet potatoes in a 9x13-inch pan. Drizzle olive oil on top and roast for 45 minutes. Allow to cool.

  2. Add avocado, figs, nuts, and parsley, and toss gently.

  3. To make dressing, bring olive oil and vinegar to a boil in a small pan, then simmer for 5 minutes. Remove from heat.

  4. Add honey and mix well. Season with salt and pepper.

  5. Pour over sweet potato mixture and mix well before serving. Sprinkle dried cranberries on top, if desired.



 
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