2 Tbsp finely diced sweet pickles (optional, but tastier with)
Directions
Prepare ranch dressing the day before if possible, using the recipe here. (See Notes if making for immediate use.)
Peel sweet potatoes and cut into 1-inch cubes.
Cook sweet potato cubes until fork-tender whichever way you prefer:→ Microwave in a covered dish with ¼ c water for 10-12 minutes, stirring halfway through OR→ Roast at 375F in a single layer on two rimmed baking sheets lined with parchment for 25-30 min, stirring 1-2 times during cooking.
Cool potatoes in the fridge for 15-30 minutes.
Using a silicone spatula or wooden spoon, gently toss potatoes with dressing, onion, dill, and diced pickles.
Serve immediately, or refrigerate for up to 3 days.
Notes
If making ranch dressing for immediate use: For the full dressing recipe, reduce water by ¼ c and place dressing in the fridge to thicken while cooking the sweet potatoes.
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/08/easy-southern-sweet-potato-salad/