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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Guest: Callie Irizarry

(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!