Autumn salad in gorgeous color…

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SWEET POTATO SALAD
How pretty is that?!  And the beta-carotene practically screams at you, here!
This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.
Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers.  Fancy or plain – no matter what meal you serve it with it’s GOOD.
~~~~
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice,  honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.  Makes 5 side-dish servings.
Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

SWEET POTATO SALAD WITH TOASTED PECANS AND DRIED CRANBERRIES

How pretty is that?! And the beta-carotene practically screams at you, here!

This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.

Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers. Fancy or plain – no matter what meal you serve it with it’s GOOD.

~~~~

 

 

2 medium sweet potatoes, peeled and diced in 1/2 inch cubes

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Kosher salt & freshly grated black pepper

2 tablespoons finely diced sweet onion

2 tablespoons chopped, toasted pecans

2 tablespoons dried cranberries, coarsely chopped

1 tablespoon minced fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons sugar free or regular honey

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground chipotle pepper

.

Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.

Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

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19 Comments Add yours

  1. Scott O'Neal says:

    Linda, I made this last year for the first time. It is my new go to recipe for sweet potatoes.

    Yum!

    1. gloria says:

      i’ve been training for a sprint tri and after showing my trainer this recipe, he SWEARS by it!! this is my complex carb overload.. thanks LInda!!

  2. Scott O'Neal says:

    I forgot to add, it gets better the 2nd and 3rd day!

  3. That salad is gorgeous! and perfect as im trying to add more sweet potato to my diet.

  4. ABowlOfMush says:

    This sounds really delicious! Gorgeous colors for autumn 🙂

  5. Kevin says:

    That is one nice looking sweet potato salad! I really like the pecan and cranberry combo in there!

  6. Celeste says:

    Oh, wow…these flavor combos sound divine! I want to try this very soon!

  7. Marthe says:

    Can’t get my hands on ground chipotle pepper. Any suggestions on what I can use instead?

    1. Linda says:

      A touch of cayenne would work…unless you can get some chipotle peppers in adobo sauce. Just use a 1/2 teaspoon or so of the sauce in the dressing.

  8. michele says:

    I made this today, I think it is Yummy.Hope my family does also. I also could not find the groung chipotle pepper so I use some pepper flakes…so far….so good!

  9. Rosemary Casey says:

    To die for! I made a sweet potato salad for Christmas and it was yuck. Decided to give this one a go and WOW. Thank you so much for sharing such a lovely recipe and for the whole web site.

    Best wishes for 2010, Rosemary (New Zealand)

    1. Linda says:

      You are SO welcome! I’m glad you loved it and I hope you find many more dishes that become family favorites.

      HAPPY NEW YEAR!!

  10. Beth says:

    Wow! This recipe was awesome. A friend brought it to a pass the dish picnic and it was by far my favorite dish. She headed me here and I just wanted you to know your recipe may have been posted a while back but it blessed me recently! I am looking forward to exploring your site for other delicious recipes. ~Beth

  11. Chelsey says:

    Hi there! This looks like an amazing salad. I really want to make it for my family BBQ. Just wondering, can I double the recipe easily? I want to make double the quantity. Thanks!

    1. Linda says:

      Yes, it doubles great! I hope you love it!

  12. kris jon says:

    This was okay warm…Not great but okay. Perhaps it is better chilled?

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