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A close-up of a bowl filled with diced sweet potato salad, garnished with fresh parsley. The salad contains red onions, pecans, and dried cranberries, all mixed together in a light dressing.
Penny Kovacs

Sweet Potato Salad

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This Sweet Potato Salad is perfect whether you enjoy it warm on brisk fall day or cold when its warmer out. It is filled with sweet, savory and crunchy bites of toasted pecans, dried cranberries, and fresh parsley, all tossed together in a sweet and sour dressing. It's a delicious side dish especially during autumn season!
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 people
Course: Brunch, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lb Sweet Potato peeled and cubed small
  • 2 Tbsp Avocado Oil
  • 1/2 cup Red Onion diced
  • 1/4 cup Dried Cranberries unsweetened
  • 1/2 cup Pecans chopped
  • 1/2 cup Parsley Flat Leaf, chopped
  • Dressing:
  • 2 Tbsp White Wine Vinegar
  • 3 whole Medjool Dates chopped
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Avocado Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. Preheat oven to 425˚
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss potatoes in the avocado oil.
  4. Roast 30-40 minutes till fork tender and browning just a bit adding the pecans in the last 5 minutes.
  5. Meanwhile, blend dressing ingredients in high speed blender till smooth, it will be thick.
  6. Toss in a large bowl, potatoes and pecans, onions, cranberries, parsley, salt and pepper.
  7. Add the dressing and toss well with a rubber spatula.
  8. Enjoy!

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