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Hi...
I made this last evening to go with the Orange Topped Pork Chops.
This is a nice change from regular potato salad...and looks so pretty on the plate with all of the different colors! I served this salad warm, but I tried a little of the leftovers today and it was really good chilled too. This would be fun to have at your next picnic or covered dish.
Enjoy!
hugs,
peg
'SWEET POTATO SALAD w/ TOASTED PECANS & DRIED CRANBERRIES'
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt and black pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated.
Serve either warm, room temp or cold.
Makes 5 side-dish servings.
Recipe source: Cozy Christmas Corner yahoo group, submitted by Sandi.
I made this last evening to go with the Orange Topped Pork Chops.
This is a nice change from regular potato salad...and looks so pretty on the plate with all of the different colors! I served this salad warm, but I tried a little of the leftovers today and it was really good chilled too. This would be fun to have at your next picnic or covered dish.
Enjoy!
hugs,
peg
'SWEET POTATO SALAD w/ TOASTED PECANS & DRIED CRANBERRIES'
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt and black pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated.
Serve either warm, room temp or cold.
Makes 5 side-dish servings.
Recipe source: Cozy Christmas Corner yahoo group, submitted by Sandi.