Curried Sweet Potato Salad

Makes 6 Servings


2 pounds sweet potatoes, peeled and cut into cubes 

1/4 large red onion, diced 

3/4 teaspoon curry 

1/2 cup plain Greek Yogurt

2 tablespoons light mayonnaise 

1 tablespoon brown sugar 

2 tablespoons fresh cilantro, chopped (or 2 teaspoons dried) 

3 tablespoons chopped walnuts 

3 tablespoons Paradise Meadow Whole Dried Cranberries 


Place sweet potatoes in a large pot and cover with cold water. Cover with a lid, bring to a boil and cook until tender, about 12 – 15 minutes. Drain sweet potatoes and place in the refrigerator for approximately 30 minutes, until slightly cool.

Stir together remaining ingredients until evenly mixed. Pour curry mayonnaise mixture on top of sweet potatoes and toss to completely coat the sweet potatoes

Refrigerate until curried sweet potatoes are cold and enjoy. 

Tips and tricks for cooking & baking with cranberries.