The Pioneer Woman Tasty Kitchen
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Sweet ‘n’ Spicy Sweet Potato Salad

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Level: Easy

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Description

This is a healthy alternative to your normal potato salad without compromising on flavor! It’s the perfect blend of sweet and spicy.

Ingredients

  • 4  Medium Size Sweet Potatoes, Washed, Peeled And Diced
  • 3 Tablespoons Good Quality Extra Virgin Olive Oil
  • Salt And Freshly Ground Black Pepper
  • 2 cups Pineapple Tidbits, Drained Well
  • 1  Medium Yellow Bell Pepper, Chopped
  • 1  Medium Red Bell Pepper, Chopped
  • 1  Medium Jalapeno Pepper, Seeded And Minced
  • Chopped Green Onions, For Garnish
  • FOR THE DRESSING:
  • ½ cups Canola Oil
  • ¼ cups Yellow Label Syrup (See Note)
  • 1  Small Orange, Zest Only
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Deli-style Mustard
  • 1 Tablespoon Light Brown Sugar
  • Hot Sauce, to taste

Preparation

Place sweet potatoes on a large baking sheet and drizzle olive oil over them, then sprinkle with salt and pepper. Roast at 425ºF for 25 minutes or until fork tender. Set aside to cool.

While potatoes are cooling, combine dressing ingredients in a small bowl and whisk well to combine. Set aside.

Place cooled potatoes, pineapple and chopped vegetables in a large bowl and pour dressing over. Mix well and adjust seasoning if needed. Allow to chill in fridge for at least 1 1/2 hours. Stir prior to serving and garnish with green onions.

Note: The Yellow Label Syrup I use is a locally made syrup in Alabama by a company called Whitfield/Alaga Syrup. You can order it online from their website.

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