Savory Sweet Potato Salad

By Micki Brown
Serves 6

Salad Ingredients:

2 pounds sweet potatoes, peeled

2 tbsp extra virgin olive oil

4 stalks celery, ends trimmed, diced

¼ cup red onion, chopped

½ cup dried cranberries

2 eggs, hard boiled, diced

Dressing (recipe below)

Dressing Ingredients:

½ cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tsp toasted sesame oil

1 tsp Dijon mustard

½ tsp sea salt

¼ tsp black pepper

½ tsp smoked paprika

1/8 tsp ground cayenne pepper

¼ tsp cumin

½ tsp garlic powder


In a pint-sized mason jar, combine the ingredients for the dressing, and shake well. Cut the sweet potatoes into 1-inch thick slices. 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. 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. When tender, remove them from the oven and allow to cool to room temperature.Cut the sweet potato slices in half or quarters. In a large bowl, add sweet potatoes, celery, onion, cranberries and eggs; toss together lightly. 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.