[1] Sweet potato salad with dried cranberries: delicious warm, room temperature, or chilled (photos #1 and #2 © Taste Of Home | TMB Studio).

[2] The ingredients.

[3] A sweet potato salad with Mexican flair: with black beans, corn, cilantro, and red bell peppers, in a honey-Dijon dressing! Here’s the recipe from Averie Cooks.

[4] Grilled sweet potato salad with hot bacon dressing, blue cheese, and pecans. Here’s the recipe from North Carolina Sweet Potatoes.

> The history of sweet potatoes.

> The history of potatoes.

> The different types of potatoes: a photo glossary.

> More special potato salad recipes.
 
 
RECIPE: POTATO SALAD WITH SWEET POTATOES

Served this recipe with a sandwich or burger, as picnic fare, and alongside grilled or sautéed beef, pork chops, or poultry. For greens, whip up a zippy arugula salad with a simple vinaigrette.

To make this recipe vegan, swap the honey for maple syrup or agave, and switch the mayo to vegan mayonnaise, vegan sour cream, or plain vegan yogurt.
 
Ingredients

 
Preparation

You can prepare steps 1-3 the day before.

1. PREHEAT the oven to 400°F. Place the cubed sweet potatoes in a 15x10x1-inch baking pan that’s been coated with cooking spray. Drizzle the olive oil on top of the sweet potatoes, and toss to coat. Bake the sweet potatoes till they’re tender, 30 to 45 minutes. Cool them to room temperature.

2. TOAST and chop the nuts. If you do them the day before, store them in an airtight container in the fridge.

3. MAKE the dressing. In a small bowl, whisk together the mayonnaise, vinegar, honey, lime zest and salt. When ready to serve…

4. COMBINE the walnuts, cherries, parsley and sweet potatoes in a large bowl. When ready to serve…

5. POUR the dressing over the salad and gently toss to coat. Serve warm or cold.
 
 
 

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