Cinnamon Raisin Sweet Potato Salad

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Cinnamon-Raisin-Salad

Potato salad has long been considered a staple at picnics and barbecues. This version uses sweet potatoes for a light, sweet recipe that’s perfect as either a side dish or healthy meal-in-a-bowl. It can be served warm or at room temperature, which makes it versatile for hot meals at home on cool spring nights or as a potluck offering on a balmy day. It’s one of my favorite party dishes, and my friends and family adore it!

Gluten-Free-Sweet-Potatoes

Cinnamon raisin bread is the key to flavoring this sweet potato salad. It adds texture to the baked sweet potatoes. Honey sauce elevates the sweetness from the raisins and the potatoes. If you like a little heat, dot the dish with Sriracha sauce.

Sweet-Potato-Recipe

Cinnamon Raisin Sweet Potato Salad

Serves 10

Ingredients

  • 1 loaf gluten-free cinnamon raisin bread, cut into 1/2 inch cubes
  • 2 Tbsp. organic ghee (I used Organic India brand)
  • 5 cups peeled sweet potatoes, cut into 1/2 inch cubes
  • 1 large red onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 cup freshly squeezed orange juice
  • 2 large organic eggs
  • 1 cup organic vegetable broth
  • 1 tablespoon organic honey
  • 1/4 cup chopped raw pecans
  • 3 tablespoon finely chopped fresh basil
  • 3 tablespoon extra-virgin olive oil
  • 2 baking apples (such as Granny Smith), diced into 1/2 inch pieces

Directions

  1. Preheat to 350°F.
  2. Prepare a large deep baking dish with nonstick baking spray; set aside.
  3. Spread bread cubes in single layer on large baking sheet. Bake for 10 minutes. Remove from the oven and set aside to cool. Place bread pieces aside in a large bowl.
  4. Melt butter in a large skillet over medium heat.  Add sweet potatoes, red onion, sea salt and pepper. Sauté until onions are soft, about 5-7 minutes. Add freshly squeezed orange juice and bring mixture to boil. Cook until all the liquid is absorbed and sweet potatoes are soft and tender. Remove from heat and add sweet potato mixture to the baked bread cubes.
  5. Whisk eggs and vegetable broth in medium bowl. Add to the sweet potato mixture along with honey, pecans and fresh basil. Toss to combine. Transfer to the prepared deep baking dish.
  6. Bake for 40 minutes or until golden brown.
  7. Remove from the oven. Set aside to cool for 10 minutes before serving.
  8. Serve warm or at room temperature.

Photo Credits: Amie Valpone

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