This sweet potato salad has a hint some sweetness from the honey in the dressing, which is a good match for the pecans and cranberries its tossed with. I think my favorite part was the rosemary roasted potatoes. Don't over-roast them--you don't want your salad to turn to mush--they should still have a bit of firmness to them.
Tell me, what's your favorite sweet potato dish? I'll be making them all fall long!
One Year Ago: Gingersnaps (an all-time favorite in our house!)
Roasted Sweet Potato Salad with Toasted Pecans and Dried Cranberries
From Eating Well, Living Thin
*makes approximately 4-5 side dish servings
*makes approximately 4-5 side dish servings
Ingredients:
-2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
-1 tsp olive oil
-1 tsp chopped fresh rosemary
-kosher salt & freshly grated black pepper
-2 tbsp finely diced sweet onion
-2 tbsp chopped, toasted pecans
-2 tbsp dried cranberries, coarsely chopped
-1 tbsp minced fresh parsley (I omitted)
for the dressing-
-2 tbsp olive oil
-2 tbsp fresh lemon juice
-2 tbsp honey
-1/4 tsp salt
-1/8 tsp black pepper
-1/8 tsp ground chipotle pepper
Directions:
1. Preheat oven to 350F. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 tsp olive oil and sprinkle with rosemary, salt, and pepper. Stir to coat. Roast for 25-30 minutes, just until fork tender. Allow to cool slightly.
2. In a small bowl, whisk together dressing ingredients. Transfer potatoes to a medium bowl and stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir to coat. Can be served warm, room temperature, or cold.
