Sweet Potato Salad

Serves 4-6


For Candied Pecans

  • 4 tbsp brown sugar
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp cloves
  • 4 tbsp orange juice
  • 1 cup pecans

For the Salad

  • 3 sweet potatoes, peeled and diced
  • 3 scallion greens, chopped
  • ¼ cup dried cranberries
  • 3 tbsp White Balsamic Vinaigrette (see below)
  • ¼ cup candied pecans

For White Balsamic Vinaigrette

  • 3 tbsp white balsamic vinegar
  • ½ cup olive oil
  • salt & pepper


For Candied Pecans

  1. Preheat oven to 350º
  2. In a bowl, whisk together orange juice, brown sugar, ground ginger, cinnamon, allspice and cloves
  3. Fold in the pecans. Spread onto a parchment-lined baking sheet 
  4. Bake 10 minutes and allow to cool completely

Make Dressing

  1. Add the vinegar to a medium sized bowl and slowly whisk in the olive oil. Season with salt & pepper and set aside

Assemble Salad

  1. Bring a pot of salted water to a boil. Add diced sweet potatoes and cook about 5 minutes, or until tender
  2. Drain potatoes completely and spread on a sheet tray and allow to cool slightly (so that they are just a little warm)
  3. Add scallions, cranberries and 3 tbsp of the vinaigrette. Toss and top with candied pecans