Recipes

Salads

Sweet Potato Salad

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

Ingredients:

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

Instructions:

1. Preheat oven 425 degrees. Line baking sheet with foil and coat with nonstick cooking spray.
2. On prepared pan, toss together potatoes with ginger, cumin and 1 tablespoon olive oil. roast about 30 minutes or until potatoes are crisp. Cool and transfer to large bowl. Add green onions, cranberries and pecans.
3. In small bowl, whisk together maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil. Toss with potatoes. Serve or refrigerate.

Variations:

Makes 10 (1/2-cup) servings

Spicy Advice: Always line a baking sheet with foil for easy clean-up!

Nutrition:

Per serving: Calories: 149, Calories from fat: 36%, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 47mg, Carbs: 23mg, Dietary Fiber: 3g, Sugars: 9g, Protein: 2g, Dietary Exchanges: 1 1/2 starch, 1 fat

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.