Creamy Sweet Potato Salad with Cranberries recipe
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Ingredients
- ¼ teaspoon salt 3 pounds sweet potatoes, peeled and cubed 1 ½ cups sour cream ⅔ cup mayonnaise 1 tablespoon honey mustard 2 tablespoons chopped crystallized ginger 2 teaspoons grated orange zest 1 ¼ cups cubed fresh pineapple 1 cup chopped toasted walnuts 1 cup dried cranberries ½ cup finely diced shallot 4 stalks celery, diced
Nutrition Info
- 364.2 caloriescarbohydrate: 39.3 gcholesterol: 17.3 mgfat: 22.5 gfiber: 5.1 gprotein: 4.7 gsaturatedFat: 5.9 gservingSize: -sodium: 218.6 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sweet Potato Salad with Cranberries
Directions
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Bring a large pot of water to a boil, add salt. Add sweet potatoes and cook until just tender, 15 to 20 minutes. Drain.
Mix sour cream, mayonnaise, and honey mustard together in a bowl. Add ginger and orange zest, mix well until creamy.
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.
Cover and chill for 12 hours. Serve cold.