Sweet Potato Salad with Dried Cranberries and Pecans

  • Yield 10 servings

A trendy and tasty twist to potato salad, featuring sweet potatoes with a hint of spice, toasty pecans, and tart cranberries in a maple citrus dressing.


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



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