Mexican Sweet Potato Salad

6
Servings
1d
Prep Time
35m
Cook Time
1d 35m
Ready In


"Needs overnight for flavors to blend might be good on Thanksgiving day table"

Original recipe yields 6 servings
OK

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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