Creamy Sweet Potato Salad recipe
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Ingredients
- 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 2 tablespoons lemon juice ¾ cup mayonnaise ½ teaspoon ground cinnamon ½ teaspoon salt 3 pinches cayenne pepper
Nutrition Info
- 356.8 caloriescarbohydrate: 40.1 gcholesterol: 7.8 mgfat: 21.9 gfiber: 5 gprotein: 3 gsaturatedFat: 2.9 gservingSize: -sodium: 332.1 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sweet Potato Salad
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
Bake in the preheated oven until tender, about 1 hour. Remove from the oven, place in ice water for easy peeling.
Peel potatoes and cut into bite-sized pieces.
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.