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This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.
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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
Step 2
Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
Step 3
Peel potatoes and cut into bite-sized pieces.
Step 4
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.
Cook’s Notes:
Alternatively, you can cook the potatoes in a microwave on high power, 5 to 6 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 357 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat3g | 15% |
| Cholesterol8mg | 3% |
| Sodium332mg | 14% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber5g | 18% |
| Total Sugars19g | |
| Protein3g | |
| Vitamin C9mg | 47% |
| Calcium53mg | 4% |
| Iron1mg | 6% |
| Potassium508mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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