
Hawaiian Sweet Potato Salad
This unique salad has a bit of an island flair to it and would make a great addition to a summer cookout or picnic. If you’re in a hurry, instead of baking the sweet potatoes, you can cook them in the microwave. This salad is also a great option if you have leftover sweet potatoes that you need to use up.
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(VEGAN)
Ingredients:
- 3 cups sweet potatoes, peeled and cubed
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup mandarin oranges
- 1 medium apple, peeled and chopped
- ½ cup pecan halves, toasted in skillet
- ¼ cup dried cranberries
Dressing:
- 2 tablespoons orange juice
- 1 tablespoon agave nectar
- ½ cup Grapeseed Vegenaise
- ⅛ teaspoon salt
- ¼ teaspoon ginger
- ½ teaspoon cinnamon
Directions:
Place cubed sweet potatoes in a large saucepan. Cover with water and add salt. Bring to a boil over medium-high heat, then turn down and simmer for 15 minutes or until tender. Drain. Place in a medium-sized bowl.
Add remaining ingredients, including prepared dressing to a medium-sized bowl and mix well. Serve over lettuce.
For Dressing: Combine all ingredients in a small bowl. Mix well.
Yields: 5 cups

Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!