A very cool sweet potato salad with cranberries for a hot summer day

Creamy Sweet Potato Salad With Cranberries Ingredients

  • teaspoon salt

  • 3 pounds sweet potatoes, peeled and cubed

  • 1? cups sour cream

  • ? cup mayonnaise

  • 1 tablespoon honey mustard

  • 2 tablespoons chopped crystallized ginger

  • 2 teaspoons grated orange zest

  • 1? cups cubed fresh pineapple

  • 1 cup chopped toasted walnuts

  • 1 cup dried cranberries

  • cup finely diced shallot

  • 4 stalks celery, diced

How to Make Creamy Sweet Potato Salad With Cranberries

  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.

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

  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.

  4. Cover and chill for 12 hours. Serve cold.

Creamy Sweet Potato Salad With Cranberries Nutritions

  • Calories: 364.2 calories

  • Carbohydrate: 39.3 g

  • Cholesterol: 17.3 mg

  • Fat: 22.5 g

  • Fiber: 5.1 g

  • Protein: 4.7 g

  • SaturatedFat: 5.9 g

  • ServingSize:

  • Sodium: 218.6 mg

  • Sugar: 14.6 g

  • TransFat:

  • UnsaturatedFat: