Creamy Sweet Potato Salad
Description
Brighten up your Thanksgiving table with this make-ahead, creamy sweet potato salad that's packed with sweet flavor.
Ingredients
•
2 large sweet potatoes
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1 (12 1/2 ounce) can pineapple tidbits, drained
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1/4 cup coarsely chopped red onion
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1/2 cup coarsely chopped pecans
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1/2 cup thinly sliced celery
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1/4 cup sweetened dried cranberries (such as Craisins®)
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2 tablespoons light-colored honey
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2 tablespoons lemon juice
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3/4 cup mayonnaise
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 pinches cayenne pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
2
Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
3
Peel potatoes and cut into bite-sized pieces.
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.