Technically it isn’t Fall anymore.  I mean, it’s pretty far from Fall; it’s below freezing outside and all of my Christmas shopping is finished.  (Yes!)  But Fall is my favorite season and a big part of that is the food–it’s hearty and flavorful and colorful and delicious.  I see no reason why we can’t keep celebrating the best parts of last season well into this one.

Enter sweet potato salad.  Potato salad, but with sweet potatoes.  And dried cranberries.  And toasted pecans.  It’s Fall in a bowl.


This is so simple but so interesting and unique.  It starts how most good things start: roasting sweet potatoes.

I cubed some sweet potatoes and tossed them in olive oil, then roasted them for about 40 minutes until they were cooked but still pretty firm.  While those were roasting, I mixed up the dressing and prepared the rest of the ingredients.


The dressing is a mayonnaise based mixture, to which I added some curry powder and course ground mustard.  I whisked that until combined, then I added some chopped toasted pecans and chopped scallions.

Then a whole bunch of dried cranberries.  I adore dried cranberries.


When the potatoes were finished, I added them right into the dressing, still warm, and mixed to combine.  I tossed the potatoes in the dressing until well coated, then popped it in the refrigerator to cool.


I took this side dish to a “friendsgiving” potluck and I have to say, it was a hit.  It’s everything people love about fall, but in a unique way.  The curry powder gives it a wonderful warmth, even though it’s a cold side dish; the cranberries and pecans add just the right texture, and the sweet potatoes–well sweet potatoes are the best.  The end.

I suggest bringing this to your next holiday party.  It is easy to whip up and I promise, everyone will love it.



Here’s the recipe!


Curried Sweet Potato Salad


  • 4 pounds Sweet potatoes
  • 1/2 cup Mayonnaise
  • 2 teaspoons Curry powder
  • 1 teaspoon Course ground mustard
  • 2 Scallions, sliced
  • 1 cup Dried cranberries
  • 1/2 cup Chopped pecans, toasted
  • Salt and Pepper


  1. Preheat oven to 350 degrees and line a baking sheet with foil then spray lightly with cooking spray. Place cubed sweet potatoes on the baking sheet and roast for 40-45 minutes, until cooked but still firm.
  2. Meanwhile, in a large bowl mix together the mayonnaise, curry powder, and mustard. Add scallions, pecans, and dried cranberries and stir. Set aside until the sweet potatoes are ready.
  3. Add cooked sweet potatoes when still warm and toss until completely combined. Add salt and pepper if needed, then cover and cool for at least 3 hours.