Yield: 4-6 servings
2 large sweet potatoes/ yams
1/2 cup chopped pecans
1 T butter
1/2 of Granny Smith apple (chopped)
1/2 cup dried cherries or cranberries
1/2 cup of chopped pineapple
***optional: 1/4 red onion diced
1/2 cup of mayo
2 T honey
zest of 1/2 an orange
1/2 t. cinnamon
1/2 t. grated ginger (or dried)
1) Peel and cube the sweet potatoes/yams. Cook them same as you would regular potatoes- same process. Make sure not to cook them all the way! You want them a bit firm, so they don't mash up when you are mixing the salad together. Drain, and cool potatoes in the refrigerator.
2) Toast your pecans. You can either do this in the oven at 350F for about 5-8 min., (without the spices and plain), or you can take a small sauté pan, melt the butter, add the pecans, spices, and sugar. Cook until sugar is dissolved and sticks to pecans- be careful not to burn them! Set aside and allow to cool.
3) In a bowl, place all of the fruit, sweet potatoes, and (onion?). In a separate small bowl, combine the dressing: mayo, honey, zest, cinnamon, and ginger. Pour the dressing over the salad and mix carefully until combined.
Garnish with a sprinkle of cinnamon, and the pecans, and serve! ***Make sure to keep cold.