Three words: sweet potato salad. Crazy, right?! Like, is it cold mashed potatoes? Kind of. But in the best way and I swear you’ll love it.
Before you bypass this sweet potato salad recipe, hear me out. If you don’t like regular potato salad, you’re in luck! This side dish is completely different than what you’re probably imagining: no hard-boiled eggs or mayonnaise, which can both be a turnoff to some people. Instead, this fall-inspired side is basically mashed white sweet potatoes dotted with celery, red onion, dried cranberries and finished off with some fresh thyme leaves. Yes, you read that right: sweet potatoes! It’s an indescribable, tasty dish, so I hope you’ll try it yourself!
I can’t claim this genius recipe for my own, though. Eric and I ate a similar sweet potato salad at Cannon Beach Cafe on the Oregon coast. We loved eating in Oregon because there were usually plenty of options for me! Cannon Beach Cafe was one such excellent restaurant. When we both saw this side dish option on the menu we agreed we needed to taste it. It was a fantastic choice and I knew that I’d want to try and recreate it at home. This is my nod to it!
White sweet potato lends delicious sweetness and also makes it a healthy side dish option. I love my mother-in-law’s classic potato salad, but when I eat it I feel like I need to limit myself with all that mayo and eggs. With this recipe there’s no such guilt!
These seven simple ingredients make one spectacular sweet potato salad!
How to Make Fall Sweet Potato Salad
- 2 white-fleshed sweet potatoes, peeled and cut into large pieces
- 1 tsp. kosher salt
- 2 tbsp. refined coconut oil, melted
- ½ c. red onion, finely chopped
- ½ c. celery, finely chopped
- ½ c. (scant) dried cranberries*
- 1 tsp. fresh thyme, finely chopped
- Heat a medium to large pot of water over high heat. Once boiling, add 1 tsp. kosher salt, followed by the large pieces of sweet potato.
- Boil 8-10 minutes until potatoes are soft when pierced with a fork. Drain potatoes and rinse with cool water.
- Mash the potatoes with 2 tbsp. refined coconut oil, melted. Refrigerate until fully cooled, up to overnight. You want to be sure not to process the potatoes while they're hot or they'll end up with a gluey texture that you don't want.
- When ready to serve, process the cold potatoes in a food processor until smooth. Stir in the remaining ingredients—red onion, celery, dried cranberries and fresh thyme—and enjoy!
This recipe is easily halved for 2 servings or doubled to serve 8-12.
I hope this recipe makes it to your dinner table sometime this season! I think it would even be a great option for your Thanksgiving dinner spread. It can easily be doubled for a larger crowd or halved to serve two. It keeps well for a few days in the fridge and makes a great lunch as well!
There’s more plant paradox-approved recipes right this way.