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5 from 5 votes
serving plate heaped with sweet potato salad
Roast Sweet Potato Salad with Pecans and Cranberries
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

An Autumn / Fall hug in a bowl, this easy salad can be made ahead for Thanksgiving and Christmas meals

Course: Salad
Cuisine: American
Keyword: Christmas Salad, Thanksgiving Salad
Servings: 4 As A Side
Calories: 261 kcal
Author: Lizzie
  • 500 g sweet potatoes 1lb
  • 2 tbsp maple syrup plus a little extra for drizzling
  • 3 tbsp pecan nut pieces
  • 50 g Wensleydale or other crumbly cheese 2oz
  • 2 tbsp dried cranberries
  • 1 apple
  1. Preheat the oven to gas mark 7

  2. Peel and dice the sweet potatoes. toss in the maple syrup and roast for 25 minutes, turning once.

  3. Heat a small frying pan or skillet and toss the pecan nuts for a few seconds to toast. Place in your serving bowl.

  4. Peel, core and dice the apple and add it to your serving bowl. 

  5. Weigh and dice the cheese and measure out the cranberries. Add them to the serving bowl.

  6. When the sweet potato chunks are cooked add them to the serving bowl or dish and mix all ingredients together. Add a final drizzle of maple syrup.