The Roof’s sweet potato salad

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.