In a pint-sized mason jar, combine the ingredients for the dressing, and shake well.
2
Cut the sweet potatoes into 1-inch thick slices.
3
Place the 2 tbsp olive oil in a 1-gallon plastic bag, then add the sweet potatoes. Shake well until the potatoes are coated with the oil.
4
Place on a large rimmed baking pan. Roast in a preheated 400 degree oven for 15-20 minutes or until potatoes are just tender but not mushy.
5
When tender, remove them from the oven and allow to cool to room temperature
6
Cut the sweet potato slices in half or quarters.
7
In a large bowl, add sweet potatoes, celery, onion, cranberries and eggs; toss together lightly.
8
Add the dressing mixture and toss/mix until the veggies are well-coated with dressing and ingredients are evenly distributed. Serve at room temperature or refrigerated. Enjoy!
Note: If you like your potato salad a little more spicy, simply add more of each spice to taste.
Ingredients
Salad Ingredients:
2lbssweet potatoes, peeled
2tbspextra virgin olive oil
4stalks celery, ends trimmed, diced
¼cupred onion, chopped
½cupdried cranberries
2eggs, hard boiled, diced
Dressing (recipe below)
Dressing Ingredients:
½cupextra virgin olive oil
2tbspapple cider vinegar
1tsptoasted sesame oil
1tspDijon mustard
½tspsea salt
¼tspblack pepper
½tspsmoked paprika
⅛tspground cayenne pepper
¼tspcumin
½tspgarlic powder
Directions
1
In a pint-sized mason jar, combine the ingredients for the dressing, and shake well.
2
Cut the sweet potatoes into 1-inch thick slices.
3
Place the 2 tbsp olive oil in a 1-gallon plastic bag, then add the sweet potatoes. Shake well until the potatoes are coated with the oil.
4
Place on a large rimmed baking pan. Roast in a preheated 400 degree oven for 15-20 minutes or until potatoes are just tender but not mushy.
5
When tender, remove them from the oven and allow to cool to room temperature
6
Cut the sweet potato slices in half or quarters.
7
In a large bowl, add sweet potatoes, celery, onion, cranberries and eggs; toss together lightly.
8
Add the dressing mixture and toss/mix until the veggies are well-coated with dressing and ingredients are evenly distributed. Serve at room temperature or refrigerated. Enjoy!
Note: If you like your potato salad a little more spicy, simply add more of each spice to taste.
