Cranberry Chambord Sorbet
Sweet Potato Salad
A trendy and tasty twist to potato salad, featuring sweet potatoes with a hint of spice, toasty pecans, and tart cranberries in a maple citrus dressing.
Ingredients
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6 cups peeled Louisiana yams (sweet potatoes) chunks
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cumin
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3 tablespoons olive oil, divided
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1/2 cup chopped green onions
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1/4 cup dried cranberries
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1/4 cup chopped pecans, toasted
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2 tablespoons pure maple syrup
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2 tablespoons orange juice
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1 tablespoon lime juice
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1/2 teaspoon ground nutmeg
Instructions
- Preheat oven 425F. Line baking sheet with foil and coat with nonstick cooking spray.
- On prepared pan, toss together potatoes with ginger, cumin and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool and transfer to large bowl. Add green onions, cranberries and pecans.
- In small bowl, whisk together maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil. Toss with potatoes. Serve or refrigerate. Makes about 5 cups.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info (per serving)
- Calories 149
- Fat 6g
- Saturated Fat 1g
- Cholesterol 23g
- Sodium 47mg
- Carbohydrates 23g
- Fiber 3g
- Sugars 9g
- Protein 2g
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