Creamy Sweet Potato Salad with Cranberries

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

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
12 hrs
Total Time:
12 hrs 35 mins
12 servings


  • ¼ teaspoon salt

  • 3 pounds sweet potatoes, peeled and cubed

  • 1 ½ cups sour cream

  • 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


  1. Bring a large pot of water to a boil; add salt. Add sweet potatoes and cook until just tender, 15 to 20 minutes. Drain.

  2. Mix sour cream, mayonnaise, and honey mustard together in a bowl. Add ginger and orange zest; mix well until creamy.

  3. 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.

  4. Cover and chill for 12 hours. Serve cold.

Nutrition Facts (per serving)

364 Calories
23g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 364
% Daily Value *
Total Fat 23g 29%
Saturated Fat 6g 30%
Cholesterol 17mg 6%
Sodium 219mg 10%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 18%
Total Sugars 15g
Protein 5g
Vitamin C 13mg 66%
Calcium 91mg 7%
Iron 1mg 8%
Potassium 572mg 12%

* 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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