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.