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.