Super Duper Sweet Potato Salad -- No Mayo!

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 3 large sweet potatoes (peeled and quartered)
• 3 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 2 tablespoons maple syrup
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt
• black pepper (freshly ground, a few grinds!)
• 1/2 teaspoon cinnamon
• 2 tablespoons canola oil or 2 tablespoons light olive oil
• 1 large granny smith apples (cored and cubed)
• 1/2 cup dried cranberries
• 1/4 cup pecans (toasted and chopped coarsely)

Recipe

• 1 in a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! set aside to cool, then chop coarsely.
• 2 note: (i microwaved my sweet potatoes in their skins!).
• 3 or ~ place sweet potatoes in large saucepan. add enough water to cover. cover saucepan and bring to a boil over high heat.
• 4 reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. drain, transfer to large bowl, and let cool, about 5-10 minutes.
• 5 meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. slowly whisk in canola oil until well blended. set aside.
• 6 add the apple, dried cranberries, and pecans to the sweet potatoes. toss gently with the dressing. serve warm or chilled.