SAL Sweet Potato Salad

Sweet Potato Salad



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

½  Teaspoon ground nutmeg



1.   Preheat oven 425 degrees. Line baking sheet with foil and coat with nonstick cooking spray.

2.   On a 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 a large bowl. Add green onions, cranberries and pecans.

3.   In a small bowl, whisk together maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil. Toss with potatoes. Serve or refrigerate.

Credits:Holly Clegg.

Serving Size: 4-6

Cook Time: 30 minutes