Creamy Sweet Potato Salad

Discover the Creamy Sweet Potato Salad Delight, a wholesome dish bursting with flavor and nutrition. Featuring sweet potatoes as the star, this salad combines creamy dressing, crunchy vegetables, and chewy dried cranberries for a satisfying texture. Packed with vitamins and antioxidants, it's perfect as a side or main dish. Easy to prepare and customizable, this vibrant salad makes for a delightful addition to any meal or gathering, elevating your healthy eating experience.

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Ingredients

2 medium sweet potatoes, peeled and diced

½ cup Greek yogurt

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

1 teaspoon apple cider vinegar

½ teaspoon smoked paprika

¼ teaspoon salt (to taste)

¼ teaspoon black pepper (to taste)

½ cup celery, chopped

½ cup red onion, finely chopped

½ cup dried cranberries

¼ cup fresh parsley, chopped

¼ cup toasted pecans or walnuts (optional)

Instructions

Cook the Sweet Potatoes: In a large pot, bring salted water to a boil. Add the diced sweet potatoes and cook until fork-tender, about 10-15 minutes. Drain and let cool for a few minutes.

Prepare the Creamy Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey (or maple syrup), apple cider vinegar, smoked paprika, salt, and black pepper until well combined and smooth.

Combine the Ingredients: In a large mixing bowl, add the cooled sweet potatoes, chopped celery, red onion, dried cranberries, and parsley. Pour the creamy dressing over the mixture and gently fold everything together until the sweet potatoes and veggies are well coated.

Add Nuts (Optional): If using, gently fold in the toasted pecans or walnuts for added crunch and flavor.

Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature. Garnish with extra parsley if desired.

Prep Time: 20 mins | Total Time: 50 mins | Servings: 6