Sweet Potato Salad with Dried Cranberries and Pecans

  • Yield: 10 servings


6cups peeled Louisiana yams (sweet potatoes) chunks
1/2teaspoon ground ginger
1/2teaspoon ground cumin
3tablespoons olive oil, divided
1/2cup chopped green onions
1/4cup dried cranberries
1/4cup chopped pecans, toasted
2tablespoons pure maple syrup
2tablespoons orange juice
1tablespoon lime juice
1/2teaspoon ground nutmeg


  1. Preheat oven 425F, and line a baking sheet with foil.
  2. Toss potatoes with ginger, cumin and 1 tablespoon olive oil on baking sheet.
  3. Roast potatoes until crisp, usually 30 minutes.
  4. Cool potatoes, add them in large mixing bowl with green onions, cranberries and pecans.
  5. In small bowl, whisk combine maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil.
  6. Coat potatoes with mixture. Serve or refrigerate.

Recipe by Holly Clegg

Nutritional Info *per serving

  • Calories 149
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 23g
  • Sodium 47mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 9g
  • Protein 2g