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Sweet Potato Salad
Sweet Potato Salad
Erin McDowell

This indulgent sweet potato salad will totally satiate your sweet and savory cravings. Made with cranberries, pecans and a maple dressing, what's not to love about this potato salad with a twist?

RELATED: Cauliflower "Potato" Salad Recipe

10 servings

5 pounds sweet potatoes, peeled and cubed

1 cup mayonnaise

¾ cups dried cranberries

½ cup pecans, chopped

¼ cup pure maple syrup

¼ cup sage, chopped

¼ cup parsley, chopped

¼ tablespoon salt

¼ tablespoon nutmeg

1. Place the potatoes in a large pot and cover with cold water and 2 teaspoons of salt. Bring the mixture to a boil, and continue to boil until fork tender, 10 to 12 minutes.

2. While the potatoes cook, whisk together the mayonnaise, cranberries, pecans, maple syrup, sage, parsley, salt and nutmeg in a large bowl.

3. When the potatoes are tender, drain them and let cool slightly. Add to the mayonnaise mixture and toss to combine.

4. Chill the salad in the refrigerator before serving. (The dish can be made up to one day ahead.)

453 calories

22g fat

61g carbs

4g protein

20g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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