Creamy Sweet Potato Salad

Brighten up your Thanksgiving table with this make-ahead, creamy sweet potato salad that's packed with sweet flavor.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 357 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Peel potatoes and cut into bite-sized pieces.

Step 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.