Sweet Potato Salad recipe

Recipe: Sweet potato salad with maple syrup dressing

Courtesy of Giada De Laurentiis

Ingredients

• Vegetable oil cooking spray
• 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• For dressing:
• 1/3 cup plain yogurt
• 1/4 cup mascarpone cheese, at room temperature
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 Granny Smith apple, peeled, cored and diced into 1/2-inch pieces
• 1/2 cup dried cranberries
• 1/3 cup pumpkin seeds, toasted (see Cook
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

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.
For the 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 Note:
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.

Serving Size

Makes 4 to 6 servings

from Today Show web site, Nov. 20, 2013