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Cook: Curried Sweet Potato Salad

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.
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 (from The Homesick Texan)


  • 4 pounds Sweet potatoes
  • 1/2 cup Mayonnaise
  • 2 teaspoons Curry powder
  • 1 teaspoon Course ground mustard
  • 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.


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