Sweet Potato Salad
Serves 4-6
Ingredients
For Candied Pecans
- 4 tbsp brown sugar
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp cloves
- 4 tbsp orange juice
- 1 cup pecans
For the Salad
- 3 sweet potatoes, peeled and diced
- 3 scallion greens, chopped
- ¼ cup dried cranberries
- 3 tbsp White Balsamic Vinaigrette (see below)
- ¼ cup candied pecans
For White Balsamic Vinaigrette
- 3 tbsp white balsamic vinegar
- ½ cup olive oil
- salt & pepper
How-to
For Candied Pecans
- Preheat oven to 350º
- In a bowl, whisk together orange juice, brown sugar, ground ginger, cinnamon, allspice and cloves
- Fold in the pecans. Spread onto a parchment-lined baking sheet
- Bake 10 minutes and allow to cool completely
Make Dressing
- Add the vinegar to a medium sized bowl and slowly whisk in the olive oil. Season with salt & pepper and set aside
Assemble Salad
- Bring a pot of salted water to a boil. Add diced sweet potatoes and cook about 5 minutes, or until tender
- Drain potatoes completely and spread on a sheet tray and allow to cool slightly (so that they are just a little warm)
- Add scallions, cranberries and 3 tbsp of the vinaigrette. Toss and top with candied pecans