Description
A vibrant and sweet Sweet Potato Salad combining tender cooked sweet potatoes with dried apples, pecans, raisins, and crisp celery, all tossed in a warm-spiced honey and brown sugar dressing. Perfect as a nutritious side dish for gatherings or a hearty addition to any meal.
Ingredients
Scale
Salad
- 3 pounds sweet potatoes
- 1½ cups dried apples, chopped
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup diced celery
- ½ cup sliced green onions
Dressing
- 1 cup brown sugar
- ½ cup honey
- ¼ cup lemon juice
- ½ cup canola oil
- ½ tsp cinnamon
- ½ tsp nutmeg
Instructions
- Cook the Sweet Potatoes: Peel the sweet potatoes and place them in a large saucepan filled halfway with boiling water. Cover the saucepan and cook the sweet potatoes for 15 to 20 minutes until they are fork tender. Drain the sweet potatoes well and allow them to cool before dicing into bite-sized pieces.
- Combine the Salad Ingredients: In a large bowl, add the diced sweet potatoes, dried apples, chopped pecans, raisins, diced celery, and sliced green onions. Gently mix to combine all the ingredients evenly.
- Prepare the Dressing: In a separate bowl, whisk together the brown sugar, honey, lemon juice, canola oil, cinnamon, and nutmeg until the mixture is smooth and well combined, forming a sweet and spiced dressing.
- Toss the Salad: Pour the prepared dressing over the sweet potato mixture. Gently toss everything together to ensure all components are evenly coated with the dressing, taking care not to mash the sweet potatoes.
Notes
- For best results, use firm sweet potatoes that hold their shape well after cooking.
- You can substitute dried apples with dried cranberries or apricots for a different flavor.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- Adjust sweetness by varying the amount of brown sugar and honey according to taste.
- Can be made a day ahead for convenience and enhanced flavor.
