Creamy Sweet Potato Salad Recipes

CREAMY SWEET POTATO SALAD

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.

CREAMY SWEET POTATO SALAD WITH CRANBERRIES

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.

CREAMY SWEET POTATO SALAD

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.

CREAMY SWEET POTATO SALAD

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.