Vegan Sweet Potato Salad
For those looking to add variety to their side dishes, this amazing Vegan Sweet Potato Salad is the star of all cookouts and potlucks. Sweet potatoes are all the rave this fall and rightly so. They offer versatility to your palate and are just the perfect food to have in the winters because they are a brilliant pick-me-up and really take no time in preparations and cooking.
This recipe is not just a throwback but is filled to the brim with nutrients and is a full meal for those who are looking to cut down on calories and exercise healthy eating at a daily pace. And you don’t need to worry if you think it is going to add extra pressure with all the cooking and responsibility. You just need 20 min and your delicious salad will be done in no time.
You will also love these Vegan Sweet Potato Recipes
Sweet Potato Benefits
Sweet potatoes are an excellent source of vitamins, minerals, and fiber. Roasting them with olive oil also helps in the process of vitamin absorption and helps regulate the body’s metabolism.
Sweet potatoes are also a low carb food so people who are restricted to having a low carb diet or are very health-conscious can take sweet potatoes as a viable option.
A cup of cooked sweet potatoes contains about 27 grams of carbs. As opposed to the number of carbs the calories in one sweet potato can go up to 100 calories. Since they are rich in starch and fiber, are also a great source of nutrients they are very fulfilling and you can formulate a whole meal around them.
This recipe uses the texture and the natural earthy taste of the sweet potatoes and creates that wonderful tangy blend with cranberries to give the salad that extra bit of oomph that might be otherwise missing. It is a perfect way to surprise party guests and a unique way to cleanse the taste palate during the holiday season when a variety of potlucks are going around in a single day.
Sweet Potato Salad Ingredients
- Sweet potatoes, peeled and diced
- Celery, chopped
- Cranberries
- Green onions
- Garlic Powder
- Dried Dill
- Salt
- Vegan Mayonnaise
How To Prepare Sweet Potato Salad?
- The best way to cook sweet potatoes is to peel and dice them in even portions so they are cooked thoroughly and evenly.
- Place sweet potatoes to boil in water in a large saucepan over medium-high heat.
- Reduce heat to simmer until potatoes are tender, about 10-15 minutes. Drain sweet potatoes, place them into a large bowl.
- While your sweet potatoes are boiling you can prepare the rest of the ingredients, like celery and green onions, by chopping them finely and tossing them with the other ingredients.
- Once the sweet potatoes are done and you’ve drained and cooled them down you can toss them with celery, cranberries, green onion, garlic powder, dill, salt, and mayonnaise.
- Stir to fully coat potatoes. Cover and refrigerate for a couple of hours.
This recipe also calls for Vegan Mayonnaise which you probably can find in your local grocery store or you can make it yourself.
How To Store Your Sweet Potato Salad?
You can store the salad in the refrigerator for about 7 days in a closed container so you don’t need to worry about it going bad and can definitely make it way ahead of when you’re actually going to use it. Be sure to keep it cool because it has mayonnaise in it and even though its vegan it still needs to be kept cool.
What Can You Serve Your Sweet Potato Salad With?
Sweet Potato salads are a delicious side dish for your holiday meal, serve it with Tofu Turkey, Green Bean Casserole, Vegan Gravy, and Cranberry Fluff. . So get ready for fall and get your hands on some sweet potatoes because this recipe is definitely calling on you to make it.
Other Vegan Thanksgiving Recipes
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Vegan Sweet Potato Salad
Equipment
- 1 saucepan
Ingredients
- 2 pounds sweet potatoes scrubbed, peeled and rinsed
- 1/2 cup celery diced
- 1/2 cup dried cranberries
- 2 green onions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 3/4 cup vegan mayonnaise
Instructions
- Place sweet potatoes to boil in water in a large saucepan over medium-high heat.
- Reduce heat to simmer until potatoes are tender, about 10-15 minutes. Drain sweet potatoes, place them into a large bowl.
- Add celery, cranberries, green onion, garlic powder, dill, salt, and mayonnaise. Stir to coat potatoes fully. Cover and refrigerate for a couple of hours.
Thank you for sharing how to cook this wonderful recipe
This sweet potato salad was so delicious, my family couldn’t stop eating it!
Thank you Octave