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Sweet Potato Salad
Sweet Potato Salad
Makes 10 side dish servings
Start to finish: 30 minutes


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.)

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