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Creamy cashew cream sweet potato salad with Ocean Spray® Craisins® Dried Cranberries, pecans, and sage. A healthy side dish that you can enjoy all season long! Gluten-free and vegan.
If you’ve been following along lately, I’m sure you’ve seen my love for cashew cream growing at a crazy rate!
I’ve been using cashew cream as a substitute for cream cheese, heavy cream or mayo-based sauces, and cheese in many of my favorite recipe re-creations. It’s so versatile and tastes fabulous!
With it being so close to Fall, I’ve been leaning towards cooking with all the orange and yellow vegetables…
- Butternut squash
- Sweet potatoes
- Acorn Squash
- Yellow squash
- Golden beets
Fall-Inspired Sweet Potato Salad
Yesterday, I made sweet potato salad to go with sandwiches for lunch and butternut squash carrot ginger soup for dinner. Oh my goodness, both meals were delicious! Now, I’m really in the mood for fall-inspired meals!
I made the sweet potato salad with a cashew cream base instead of the usual mayo or greek yogurt sauce. It’s just as creamy and melt-in-your-mouth flavorful as traditional potato salad that everyone knows and loves. In my opinion, I think it tastes better!
I used sweet potatoes because they’re a healthier option than white potatoes. They’re loaded with vitamin A, B6, K, C, D, and potassium!
Traditional potato salad usually requires you to boil the potatoes whole and then chop them. However, I chose to make this sweet potato salad with roasted sweet potato chunks because the edges get all crispy and caramelized. Yum!
The flavors of the caramelized sweet potato bites mixed with the creamy cashew cream sauce, sweet and tangy Craisins® Dried Cranberries, fresh sage, green onions and toasted pecans just scream fall! It’s like a flavor bomb goes off in your mouth with every bite!
I love the zing from the dried cranberries with the sweet potatoes in every bite. It’s an easy, healthy addition to the potato salad to make it taste extra special. Did you know that 1/4 cup of dried cranberries provides 1/2 cup of fruit? Don’t you love when ingredients taste delicious and are equally healthy for you?!
I love shopping at Sam’s Club because buying in bulk saves us so much money in the long run! I wasn’t able to find the Ocean Spray® Craisins® Dried Cranberries there but I did find the huge 24oz value pack bag at Publix!
I’ll definitely be making this sweet potato salad a lot in the next few months. It’s the best easy side dish to bring to family dinners, holiday gatherings, tailgating parties, or for any weeknight dinner. You can serve the sweet potato salad warm or cold, both ways are delicious. Believe me, I ate it while the sweet potatoes were still warm out of the oven as well as a few helpings directly out of the fridge this morning for breakfast!
More Side Dishes You’ll Love!
I just know you’re going to love this sweet potato salad! If you make it, please tag me on Instagram using the hashtag #StaceyHomemaker so I can see your tasty creation!
Cranberry Sage Sweet Potato Salad
Cashew Cream sauce -
- Prepare the cashew cream sauce and put it in the fridge one hour before you make the salad. It needs a little time for the sauce to thicken up. (If it's still thin after an hour, don't worry, it will thicken once you mix it into the potato salad and it chills in the fridge.)
- Preheat the oven to 400 degrees.
- Peel the sweet potatoes and cut them into 1-inch cubes. Lay them on a parchment lined tray and drizzle olive oil, garlic powder, salt, and pepper over the top. Toss to make sure the cubes are coated in the oil. Add a few sprigs of fresh thyme to the potatoes, bake for 20-25 minutes or until tender.
- Let the potatoes cool, then add them to a large mixing bowl with the dried cranberries, pecans, green onions, and fresh sage.
- Serve warm or chilled.
- Add crumbles of goat cheese or feta cheese to add an extra layer of flavor. Note - If you add cheese, it will no longer be dairy-free or vegan.
- If you want to incorporate more veggies, you could add a few handfuls of fresh spinach to the sweet potato salad for a pop of color.
- Add bacon bits if you want to bring in the flavors of classic potato salad. Note - it will no longer be vegan if you add bacon.
- You could use other seeds or nuts instead of pecans. Toasted almond slices, pumpkin seeds, sunflower seeds or chopped walnuts would be delicious too.
- If you don't care for sage, you could substitute rosemary.