Mexican Sweet Potato Salad
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Recipe: #37787
November 20, 2021
Categories: Salads, Potato Salad, Fruit, Cranberry, Vegetables, Sweet Potato/Yam, Mexican, Southwest, Thanksgiving, Blender, Vegan more
"Needs overnight for flavors to blend might be good on Thanksgiving day table"
Ingredients
Nutritional
- Serving Size: 1 (264.2 g)
- Calories 280.1
- Total Fat - 15.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 799.2 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 7.1 g
- Sugars - 0.8 g
- Protein - 6.9 g
- Calcium - 78 mg
- Iron - 7.7 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400 degrees .
Step 2
Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets.
Step 3
Roast for 35 minutes.
Step 4
Dressing:
Step 5
Mix 2 tablespoons oil, adobo pepper, vinegar, salt,drop of liquid smoke and pepper
Step 6
In the blender to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl
Step 7
Drizzle with dressing, cover and refrigerate overnight.
Tips & Variations
No special items needed.
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