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Sweet Potato Salad is one of those versatile side dishes that can be served all year long. It’s the perfect make-ahead salad ideal for BBQs, potlucks, or family dinners because it can be served warm, room temperature, or cold. Plus, it contains no mayo!
Caramelized roasted sweet potatoes combined with crisp apples, crunchy pecans, and tangy cranberries also makes this dish ideal for the fall or Thanksgiving. The flavors of tender sweet potatoes, apples, and cranberries drizzled with maple mustard dressing has those essential autumn flavors.
2 and 1/2 – 3 pounds sweet potatoes, peeled and cubed in 1 inch chunks
3 tablespoons Gefen Olive Oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium apple, chopped
1/2 cup chopped pecans
1/2 cup Gefen Dried Cranberries
1 tablespoon Gefen Olive Oil
2 teaspoons Tuscanini Apple Cider Vinegar
1 tablespoon Gefen Pure Maple Syrup
1 tablespoon stone ground mustard
1 tablespoon dijon mustard
2 tablespoons chives or green onions, minced
Preheat oven to 425 degrees Fahrenheit. Spray two baking sheets with nonstick cooking spray.
Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
Spread sweet potatoes in a single layer so they aren’t touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
Meanwhile whisk together dressing ingredients in a small bowl.
In a large bowl, place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing.
Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.
This recipe was originally published on Mama Gourmand, reprinted here with permission.
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