Description
A quick and easy sweet potato salad perfect for a busy weeknight.
Ingredients
Scale
- 2 medium sweet potatoes
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice sweet potatoes into 1-inch cubes.
- Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- In a bowl, combine roasted sweet potatoes, pecans, and dried cranberries.
- Drizzle with maple syrup and toss to coat.
- Serve warm or at room temperature.
Notes
- You can substitute walnuts for pecans.
- Add a pinch of cinnamon or nutmeg for extra flavor.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg