#70 The Roof’s Sweet Potato Salad

I had this salad at The Roof, a restaurant in Salt Lake City.  It was so yummy and the waitress gave me the recipe.  I only changed the canola oil to Olive oil and the maple syrup I make sure is pure real maple syrup.

3 large Sweet Potatoes, peeled and quartered

3 Tbs Apple Cider Vinegar (Red wine  or Golden Balsamic works)

2 Tbs Orange Juice

2 Tbs Real Maple Syrup

1 tsp Dijon Mustard

3/4 tsp Salt

1/2 tsp Cinnamon

2 Tbs Olive Oil

1 large Granny Smith Apple, cored and cubed

1/2 cup Dried Cranberries (make sure these are the no sugar kind.  You can find them at Good Earth)

1/4 cup Pecans, soaked and dried, then toasted and coarsely chopped.


Place the sweet potatoes in large saucepan.  Add enough water to cover.  Cover the saucepan and bring to a boil over high heat.  Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes.  Drain, transfer to a large bowl and let cool, about 10 minutes.

Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl.  Slowly whisk in olive oil until well-blended.  Set aside.

Add the apple, dried cranberries and pecans to the sweet potatoes.  Toss gently with the dressing.  Serve warm or chilled.

Serves 10


1 Response to #70 The Roof’s Sweet Potato Salad

  1. Amy says:

    Try using your spiralizer on the sweet potatoes.

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