Creamy Sweet Potato Salad recipe

All Recipes Salad Potato Salad Recipes

Ingredients

2 large sweet potatoes
1 (12.5 ounce) can pineapple tidbits, drained
¼ cup coarsely chopped red onion
½ cup coarsely chopped pecans
½ cup thinly sliced celery
¼ cup sweetened dried cranberries (such as Craisins®)
2 tablespoons light-colored honey
2 tablespoons lemon juice
¾ cup mayonnaise
½ teaspoon ground cinnamon
½ teaspoon salt
3 pinches cayenne pepper

Nutrition Info

356.8 calories
carbohydrate: 40.1 g
cholesterol: 7.8 mg
fat: 21.9 g
fiber: 5 g
protein: 3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 332.1 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.

  2. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, place in ice water for easy peeling.

  3. Peel potatoes and cut into bite-sized pieces.

  4. Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

Recipe Yield

8 servings

Recipe Note

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.

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