Sweet Potato Salad  

Prep Time: 15 min | Cook Time: 10 min | Serves: 6-8


  • 24 oz. Tasteful Selections® Petite Sweet potatoes, cut into ½-inch cubes
  • 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. freshly 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.

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