Sweet Potato Salad

This salad is perfect for the fall season!

This makes about 6 servings.

NOTES I made a smaller amount in the video, simply because we didn’t need as much for just our small family. The recipe listed below is for 6 servings.

*If you want to watch the video of this being made, this recipe starts at the 20:20 mark.

The flavors complement each other so well, but are a bit unexpected!

Ingredients

• 2 med-large sweet potatoes, peeled and cubed

• 1 Tbsp olive oil

• 1/2 cup glazed walnuts

• 1/3 cup dried cranberries

• 1/4 cup fresh parsley, minced

• 2 Tbsp mayonnaise

• 1.5 Tbsp white vinegar

• 1 Tbsp honey

• 1/2 tsp grated lime zest

• 1/4 tsp salt

Here’s how to make it

• Preheat oven to 400 degrees F. Toss sweet potatoes in olive oil to coat and put on a baking sheet. Bake for 35 minutes (until tender).

• Remove and allow to come to room temperature.

• In a large bowl, combine walnuts, cherries, parsley and potatoes.

• In a smaller bowl, whisk together mayonnaise, vinegar, honey, lime zest and salt.

• Pour over potato mixture and toss to coat.

• Serve warm or cold.

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