Sweet potato salad with cranberries and pecans

Sweet potato salad with cranberries and pecans



  • 4 lbs sweet potato ((about 2 or 3 large), peeled and cut into 3/4-inch cubes)
  • 1/2 cup mayonnaise
  • 2 tsps curry powder
  • 1 tsp ground mustard
  • 2 sliced green onions
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans (roughly, lightly toasted)
  • salt (and pepper to taste)
  • pepper (salt and, to taste)
Total Time
1 hr 45 min


Preheat the oven to 350 degrees and lightly grease a baking sheet. Place the cubed sweet potatoes on the sheet and bake until cooked but firm, about 35-40 minutes.

In a large bowl, whisk together the mayonnaise, curry powder and mustard. Stir in the green onions, cranberries, pecans and cooked sweet potatoes. Adjust seasonings and add salt and pepper to taste. Chill for at least three hours before serving.

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Nutrition Facts

Amount Per Serving
Calories 550 Calories from Fat 140
% Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 2330mg 97%
Potassium 1170mg 33%
Total Carbohydrate 99g 33%
Dietary Fiber 13g 52%
Sugars 35g
Protein 8g
Vitamin A 930%
Vitamin C 10%
Calcium 10%
Iron 25%
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