Sweet Potato SaladWe are heading into the holiday season and I am so excited to share one of my favorite side dishes! This side goes great with many main courses and can even be a new addition to your Thanksgiving dinner table! I just so happened to be baking haddock tonight and it paired with it perfectly! I will include my famous New England Baked Haddock recipe below, if you want that also. As always, feel free to send me a picture if you try this out yourself! [email protected]

Potato Salad:

  • 2 large sweet potatoes, peeled and diced into roughly 1 inch pieces
  • 1 tsp olive oil
  • ½ tsp dried rosemary
  • 3 Tbsp white onion, finely diced
  • ½ cup pecans, chopped
  • ¼ cup dried cranberries
  • 2 tsp dried parsley
  • Dash of salt and pepper to desired taste


  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp honey
  • Dash of salt and pepper to desired taste


  • Preheat oven to 350°F.
  • In a baking dish combine sweet potatoes, rosemary, olive oil, salt, and pepper. Stir to coat.
  • Roast in oven for 30-35 minutes until just fork tender. Do NOT over cook. Remove and allow to cool slightly.
  • In a small bowl, combine all ingredients for dressing. Whisk well.
  • In a large bowl combine potatoes, pecans, onion, and cranberries. Stir well.
  • Pour dressing over and toss gently. Sprinkle with parsley.
  • Serve slightly warm, chilled, or room temperature…it’s delicious any way!

New England Baked Haddock

  • 1 to 1 ¼ lb. haddock
  • 4 tbs freshly squeezed lemon juice
  • Salt
  • Black pepper
  • 3 tbsp butter
  • 3 cloves garlic minced
  • ¼ tsp crushed red pepper
  • ¾ cup panko breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 4 tbsp extra virgin olive oil


  • Preheat oven to 400 ° and thoroughly coat baking dish with olive oil. Add the haddock fillets in a single layer.
  • Drizzle the fish with 1 tablespoon each of lemon juice and olive oil. Then season lightly with salt and pepper.
  • In separate skillet, heat remaining olive oil together with the butter over medium heat. Add garlic and crushed red pepper and sauté just until garlic begins to turn golden brown.
  • Remove from heat. Stir in remaining lemon juice, breadcrumbs and parsley.
  • Spread the crumb mixture evenly over the fish and bake for 12-14 minutes. Or until the fish flakes easily. (Time will vary depending on thickness of the fish).
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