Creamy Sweet Potato Salad

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

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoons lemon juice
• ¾ cup mayonnaise
• 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
• 3 pinches cayenne pepper

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.