This sweet potato salad will sweeten up your dinner time with warm spices, nuts, and cranberries. Our sweet potato recipes teach you how to cook sweet potatoes in fun and unique ways!
Prep15 minutesminutes
Cook10 minutesminutes
Total Time25 minutesminutes
Serves8
Course Side Dish
Variety Fav(s) Mini Sweet Potatoes, Petite Sweet Potatoes
Cook Type Stove Top
Dish Type Comfort, Party Food, Salads
Season Fall
Ingredients
24oz.Tasteful Selections® sweet potatoes
1c.chopped celery
1c.chopped sweet onion
1c.chopped toasted pecans
½c.dried cranberries
½c.plain, non-fat Greek yogurt
½c.mayonnaise
½tsp.salt
½tsp.ground ginger
½tsp.ground cinnamon
¼tsp.ground nutmeg
Instructions
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.