Creamy Sweet Potato Salad Recipes

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CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.

Provided by Katy Rovetto

Categories     Salad     Potato Salad Recipes

Time 9h30m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g

CREAMY SWEET POTATO SALAD WITH CRANBERRIES



Creamy Sweet Potato Salad with Cranberries image

A very cool sweet potato salad with cranberries for a hot summer day!

Provided by utkgrad101

Categories     Salad     Vegetable Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 39.3 g, Cholesterol 17.3 mg, Fat 22.5 g, Fiber 5.1 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 218.6 mg, Sugar 14.6 g

CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

Try this Creamy Sweet Potato Salad for a lunch side. Enjoy soft potatoes mixed with crunchy red peppers and celery and blended with a creamy dressing!

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

2 lb. sweet potatoes (about 4), peeled, cut into 1-inch pieces
1/2 cup chopped red peppers
1 stalk celery, chopped
4 green onions, chopped
1/2 cup KRAFT Real Mayo
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. lime juice
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Cook potatoes in pan of boiling water 10 min. or just until tender; drain. Immediately rinse under cold water; drain well. Cool completely.
  • Combine potatoes, peppers, celery and onions in large bowl.
  • Mix remaining ingredients until blended. Reserve 1/4 cup mayo mixture for later use. Add remaining mayo mixture to potato mixture; mix lightly. Refrigerate reserved mayo mixture and potato salad (separately) several hours or until chilled.
  • Stir reserved mayo mixture into potato salad just before serving.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO SALAD



Sweet Potato Salad image

You'll find that this dish is very versatile-more special than everyday but easy enough to make anytime. Sweet potatoes aren't as popular here in New England as in some parts of the country. I had a friend from Maryland many years ago, however, and we enjoyed swapping recipes. This one's a combination of hers and one I already had in my file.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
1 cup pecan halves, chopped
1/4 cup orange juice
1 cup mayonnaise
2 tablespoons half-and-half cream
1 teaspoon curry powder
1 teaspoon grated orange zest
1 teaspoon white vinegar
1/4 to 1/2 teaspoon dried tarragon
Torn mixed salad greens and chutney, optional

Steps:

  • Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice. , In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.

Nutrition Facts : Calories 498 calories, Fat 43g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein.

CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

Refreshing and colorful, this novel combination is a tasty alternative to regular potato salad! Prep time does not include chill time.

Provided by yooper

Categories     Yam/Sweet Potato

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups mayonnaise
1/3 cup buttermilk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
3 lbs sweet potatoes, cooked,peeled and cubed
1 cup peas
1/2 cup chopped green peppers or 1/2 cup sweet red pepper
1/2 cup sliced green onion
3 slices bacon, cooked and crumbled

Steps:

  • In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth.
  • In a large bowl, combine sweet potatoes, peas, pepper and onions.
  • Pour dressing over all; toss to blend.
  • Chill 2 hours or overnight.
  • To serve, spoon salad into a large bowl lined with spinach; top with bacon.

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Top Asked Questions

What is the best way to make sweet potato salad?
DIRECTIONS In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth. In a large bowl, combine sweet potatoes, peas, pepper and onions. Pour dressing over all; toss to blend. Chill 2 hours or overnight. To serve, spoon salad into a large bowl lined with spinach; top with bacon.
What is your best potato salad recipe?
Preheat oven to 400°F. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions, and dill. In a small bowl combine mayonnaise and yogurt.
How to cook sweet potatoes in the oven?
Preheat oven to 400°F. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions, and dill.
What is sweet potato kale salad?
This sweet potato kale salad is all of those things. The sweet potatoes and crispy chickpeas really add a layer of warmth. While the fresh kale adds that pop of crunch we all want in a great salad. This salad is so much about the sweet potatoes.

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