Neighbor's Sweet Potato Salad

Elevate your picnic spreads and holiday tables with "Neighbor's Sweet Potato Salad," a warm, vibrant twist on a classic dish. Featuring tender roasted sweet potato cubes tossed with toasted pecans, tangy dried cranberries, and a zesty maple-Dijon dressing, this recipe is a delightful medley of textures and flavors. The earthy sweetness of the potatoes harmonizes perfectly with the crunch of pecans and the pop of citrusy apple cider vinegar. Fresh parsley adds a bright, herbaceous touch, while a creamy dressing ties it all together. Ready in just 40 minutes, this easy-to-make side dish is perfect for potlucks, family gatherings, or any occasion where comfort and bold flavors are a must. Serve it warm or chilled for a crowd-pleasing addition to any meal!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 medium (around 2 lbs) sweet potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 medium (finely diced) red onion
• 0.5 cup (toasted) pecans
• 0.5 cup dried cranberries
• 0.25 cup (chopped) fresh parsley
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Peel the sweet potatoes, then cut them into bite-sized cubes about 1 inch in size.

Step 3

Place the sweet potato cubes on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tossing to coat evenly.

Step 4

Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool to room temperature.

Step 5

While the sweet potatoes are roasting, dice the red onion finely and toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.

Step 6

In a small bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, and the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 7

In a large mixing bowl, combine the cooled sweet potatoes, red onion, toasted pecans, dried cranberries, and chopped parsley.

Step 8

Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

Step 9

Transfer the salad to a serving dish, garnish with additional parsley if desired, and serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.

Nutrition Facts

Serving size	(3978.6g)

Amount per serving	% Daily Value*
Calories	4512.8

Total Fat 114.3g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 14.8g
Cholesterol 45mg	0%
Sodium 4847.3mg	0%
Total Carbohydrate 827.5g	0%
Dietary Fiber 120.4g	0%
Total Sugars 229.1g
Protein 60.4g	0%

Vitamin D 0IU	0%
Calcium 1172.4mg	0%
Iron 27.6mg	0%
Potassium 497.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 5.3%

Carbs: 72.3%