Super Duper Sweet Potato Salad -- No Mayo! - cooking recipe

Ingredients

3 large sweet potatoes (peeled and quartered)
3 tablespoons red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
3/4 teaspoon salt
black pepper (freshly ground, a few grinds!)
1/2 teaspoon cinnamon
2 tablespoons canola oil or 2 tablespoons light olive oil
1 large Granny Smith apples (cored and cubed)
1/2 cup dried cranberries
1/4 cup pecans (toasted and chopped coarsely)

Preparation

In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
NOTE: (I microwaved my sweet potatoes in their skins!).
Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.