Creamy Sweet Potato Salad with Cranberries

Prepare and chill this creamy sweet potato salad full of cranberries, walnuts, pineapple, and celery ahead and serve it at your next fall party or Thanksgiving.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 364 Calories

Ingredients

• 1 cup dried cranberries
• 2 teaspoons grated orange zest
• 2 tablespoons chopped crystallized ginger
• 1 tablespoon honey mustard
• 4 stalks celery, diced
• 1 cup chopped toasted walnuts
• 3 pounds sweet potatoes, peeled and cubed
• 0.25 teaspoon salt
• 0.66666668653488 cup mayonnaise
• 1.5 cups sour cream
• 1.25 cups cubed fresh pineapple
• 0.5 cup finely diced shallot

Recipe Instructions

Step 1

Bring a large pot of water to a boil; add salt. Add sweet potatoes and cook until just tender, 15 to 20 minutes. Drain.

Step 2

Mix sour cream, mayonnaise, and honey mustard together in a bowl. Add ginger and orange zest; mix well until creamy.

Step 3

Combine cooked sweet potatoes, pineapple, walnuts, cranberries, shallot, and celery in a large mixing bowl. Gently fold in dressing, being careful not to break up the potatoes.

Step 4

Cover and chill for 12 hours. Serve cold.