Sweet Potato Salad

Sweet Potato Salad

Prep15 minutes
Cook10 minutes
Total Time25 minutes
Course Side Dish
Variety Fav(s) Mini Sweet Potatoes, Petite Sweet Potatoes
Cook Type Stove Top
Dish Type Comfort, Party Food, Salads
Season Fall


  • 24 oz. Tasteful Selections® sweet potatoes
  • 1 c. chopped celery
  • 1 c. chopped sweet onion
  • 1 c. chopped toasted pecans
  • ½ c. dried cranberries
  • ½ c. plain, non-fat Greek yogurt
  • ½ c. mayonnaise
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg


  • Bring a medium size pot to a boil on the stove. Cook the diced sweet potatoes in boiling water for 8–10 minutes, until still slightly firm, but cooked. Drain the sweet potatoes and immediately run cold water over them for a few minutes.
  • Transfer the sweet potatoes to a large bowl and add the celery, onion, pecans and cranberries. Gently toss to combine. Add the rest of the ingredients and stir. Chill for one hour.
  • Sweet Potato Salad (3)
  • Sweet Potato Salad (2)