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

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.

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  • 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.

Cook's Notes:

Alternatively, you can cook the potatoes in a microwave on high power, 5 to 6 minutes.

Adjust moisture as needed with slightly salted water after chilling overnight.

Nutrition Facts

357 calories; protein 3g; carbohydrates 40.1g; fat 21.9g; cholesterol 7.8mg; sodium 332.1mg. Full Nutrition
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