Sweet Potato Salad with Maple Syrup Dressing

ingredients

4 to 6 servings
 
Vegetable oil cooking sprayvegetable oil1
2 ½ pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into ¾-inch piecessweet potato2 ½
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
2 teaspoons kosher saltkosher salt2
Dressing
⅓ cup plain yogurtplain yogurt
¼ cup mascarpone cheese, at room temperaturemascarpone cheese¼
1 tablespoon maple syrupmaple syrup1
1 tablespoon Dijon mustarddijon mustard1
1 teaspoon kosher saltkosher salt1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 Granny Smith apple, peeled, cored and diced into ½-inch pieces apple, large (granny smith or braeburn)1
½ cup dried cranberriescranberries, dried½
⅓ cup pumpkin seeds, toasted * see Cook's Notepumpkin seeds
¼ cup chopped fresh flat-leaf parsleyflat-leaf parsley¼

instructions

 
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast for 40 minutes until golden and tender.
Dressing
In a small bowl, whisk together the yogurt, mascarpone cheese, maple syrup, mustard, salt, and pepper until smooth.
Pour the dressing over the potatoes. Add the apple, cranberries, pumpkin seeds, and parsley. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

cook's notes

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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